This recipe is from Anneka’s latest book Bake, Eat, Love. She gives these mouth-watering biscuits a fresh twist by adding orange zest into the butter cream filling. You can’t go wrong with a cup of tea and some melting moments by Anneka Manning.
Preheat the oven to 160°C. Line 2 large baking trays with baking paper.
Use an electric mixer on medium to beat the butter, icing sugar and vanilla until pale and creamy, scraping down the side of the bowl when necessary.
Sift the flour and cornflour together over the butter mixture. Mix on low speed (or use your hands to mix) until just combined and a soft dough forms.
Use lightly floured hands to roll heaped teaspoonfuls of the mixture into balls and place on the lined trays, about 5cm apart (you should have about 36 balls). Dip a fork in flour and use it to flatten the balls to about 1cm thick and 4cm in diameter.
Bake in preheated oven for 16-18 minutes, swapping the trays after 8 minutes, or until the biscuits are a pale golden colour. Remove from the oven and cool on the trays.
While the biscuits are cooling, make the orange buttercream filling. Put the butter and orange zest in a small mixing bowl and use an electric mixer to beat on medium speed until pale and creamy. Add the icing sugar and beat on low speed, scraping down the side of the bowl when necessary, until well combined and smooth.
To join the biscuits, spread a little buttercream on the base of a cooled biscuit and sandwich with another biscuit. Repeat with the remaining biscuits and filling.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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