Zesty Crown Biscuits
These moreish biscuits can be made in any shapes and are the perfect treat for a party. Additionally the dough can be made in advance and kept chilled in the fridge for 2 weeks wrapped in cling film.
Makes 25-30 biscuits
Ingredients: For the biscuits:
- 50g milk or plain chocolate
- 280g plain flour
- ½ tsp baking powder
- 180g unsalted butter
- 180g golden caster sugar
- 1 medium egg
- 1 large orange, finely grated zest
- 4 tbsp Douwe Egberts Pure Gold dissolved in 2 tbsp of water To decorate:
- Icing sugar, dragees, jelly jewels etc
Method:
- Melt the chocolate in a small glass bowl over a pan of bowling water and leave to cool.
- Cream the butter and sugar together until light and fluffy.
- Sift the flour and baking powder together into the mix, adding the egg, orange zest and coffee, beat well.
- Knead the dough until it forms a ball and cover tightly with cling film, chilling for 1 hour in the fridge.
- Preheat the oven to 180 C/ Gas 4 and line a baking sheet with parchment paper.
- Roll out the dough to the thickness of a pound coin.
- Use a crown shape cutter to cut out shapes and place on the baking sheet.
- Cook in the over for 10 minutes and then leave to cool on a wire rack for at least 30 minutes.
- Decorate to your taste.
Tagged in Recipes