Cinnamon and Orange Butter Biscuits Recipe

Recipes and styling Raphaella Frame-Tolmie Photographs Sean Calitz Ingredients:

  • 400g cake flour
  • 200g caster sugar
  • 1T cinnamon
  • Zest of 5 oranges
  • 200g unsalted butter
  • 1 large egg
  • 2t milk
Directions: Preheat the oven to 170°C and line a tray with baking paper. Sift the flour into a large bowl and add the caster sugar, cinnamon and orange zest. Mix to combine, then rub the butter into the dry ingredients using your fingertips, until the mixture resembles breadcrumbs. Make a well in the centre, add the egg and milk and mix well until the dough forms a ball. Take care not to overmix, or the biscuits will shrink. Wrap the dough in plastic wrap and refrigerate for about 20 minutes. Lay a large sheet of baking paper out on an even surface, transfer the dough onto the paper and press into a disc. Cover with a layer of baking paper and roll the dough out to a thickness of about 5mm. Using a cookie cutter of your choice, cut the biscuits out and transfer them to the prepared baking tray, allowing a 2cm space between each. Using the flat end of a wooden kebab stick, press a pattern into each biscuit. Bake for 18 to 20 minutes or until golden in colour. Remove from the oven and place the biscuits on a wire cooling rack. Makes about 24 This recipe was originally featured in the April 2012 issue of House and Leisure.