This recipe is a slight adaptation of Margaret Bate’s . You can also put them together with icing made from the juice of the orange to make,
naturally, Orange Creams. Demonstrated at the 2011 Melbourne Food and Wine Festival.
Preheat the oven to 160°C (fan bake) and line two baking trays with baking paper.
Soften the butter. Sift together the flour, salt, cream of tartar and baking soda and whisk to combine them.
Cream the butter and sugar together until well blended, then beat in the orange zest and the golden syrup.
Mix in the egg yolk and then the dry ingredients. If the dough is crumbly, so use your hands to knead it together into a ball.
If you use a food processor combine the sugar, egg yolk and golden syrup, then add the butter in smallish lumps, and lastly the dry ingredients.
Take teaspoonsful of the dough, roll them into balls and place them in rows on the baking sheets. Don’t flatten them at all – they’ll do that themselves in the oven.
Bake for about 20 minutes, rotating the trays after 15 minutes. The biscuits will have spread, the tops will have little smiley cracks and they will smell delicious. Don’t let them brown too much.
Cool on a rack.
Pair up the biscuits, matching the sizes and set them out in rows – bottoms in one row, tops in the next.
For Gipsy Creams:
Place chocolate in a dry metal bowl and put over a pot of water which you have brought to the boil and then removed from the heat. The bowl should fit snugly into the pot, but its base should not touch the water. Stir the chocolate with a clean metal spoon from time to time.
Once it has melted, set it aside on the bench for about 10 minutes to cool and thicken slightly. Reheat it just a fraction and then spoon about half a teaspoon of melted chocolate onto the biscuit bottoms. Place the tops on the chocolate, rotating them slightly to encourage the chocolate to spread out towards the edges. It should just be visible, not oozing everywhere. You could also use a small forcing bag for the chocolate.
Mix to a smooth paste and use to sandwich the biscuits together as for Gipsy Creams.
Store biscuits in an airtight container and they’ll keep fora few days.
Makes about 18 filled biscuits
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