Citrus biscuits

Print Friendly, PDF & Email

I thought of this biscuits for the last couple of weeks. The first idea for the citrus biscuits came when I was developing the Elderflower and Lemon Cake. So, I gave the recipe a try this weekend and they turned out delicious. I got a few compliments for them, as I brought some for my fellow volunteers at the manor house I’m volunteering at. It’s always exciting to see that your recipes are appreciated. My husband loved the biscuits too, he wants me to make this recipe again.

The mixed peel I’ve added is a bit chewy and gives a lovely texture to the biscuits. I liked that a lot. Now I’m thinking of trying biscuits with other additions too, just to see how they turn out. I didn’t decorate them with icing because I didn’t want to add too much sugar.

Citrus biscuits

Ingredients for 48 citrus biscuits:

– 200g self raising white flour
– 150g self raising wholemeal flour
– 175g sugar
– 1 large free-range egg
– 125g butter at room temperature
– 60g mixed peel
– 4 tbsp golden syrup
– 1/4 tsp orange flavouring
– 1/4 tsp lime flavouring

Make the dough in a food processor. Start by putting the flour and butter cut in cubes. Blend it for 30 seconds to a minute, until it resembles breadcrumbs. Now add the sugar and pulse to incorporate. In a bowl, beat the egg with the golden syrup and the flavouring. Pour the egg mixture over the flour and mix at medium speed until it starts to clump together. It should be ready fast.

Flour the worktop and tip the dough on it. Knead for a couple of minutes, until the dough is smooth. Do not overwork it, or the butter will melt. Wrap the dough in cling film and put it in the fridge for 10 to 15 minutes to chill. Meanwhile, preheat the oven to 180C or 160C fan.

Line two baking trays with baking parchment. On the floured worktop, roll the dough out at a thickness of 6 mm. An adjustable rolling pin is great if you plan to make biscuits often, saves time and they all look the same. Cut the biscuits with the flower shaped cutter and remove the excess dough. Transfer the biscuits on the baking tray. Knead the rest of the dough and roll it out again to cut more biscuits. Do that until you use all the dough. To make things easier, cut the dough in half, then roll it out. This way you will not overwork the leftover dough.

Bake the biscuits for 10 minutes. If you prefer the biscuits crispier, leave them for 2 more minutes. Take the biscuits out of the baking tray and leave them to cool on a cooling rack.

Have you made citrus biscuits with mixed peel before?

4 thoughts on “Citrus biscuits

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.