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Orange Crisps

We find these simple biscuits to be simply irresistible! Just the right amount of orange flavor is achieved by using the zest and juice of an orange. We love the way the tops are brushed with beaten egg white and sprinkled with sugar to give a glossy, elegant finish.  These would also be excellent made with lemon zest and juice. A lovely compliment to citrusy Earl Gray tea, tea-time has a new best friend!

Orange Crisps

5 oz. butter, softened
5 oz. caster or granulated sugar (¾ cup)
1 egg yolk
8 oz. all-purpose flour (2 cups)
2 tsp. baking powder
grated zest and juice of ½ orange (3 tbs. juice)
1 egg white, beaten
caster sugar for sprinkling

Heat the oven to 350°F. Line a baking sheet with parchment paper.

Beat together the butter and sugar until light and fluffy. Add the egg yolk, then the flour, baking powder, orange zest and orange juice. Mix thoroughly to a stiff dough, then knead until smooth.

On a lightly floured board, roll out to a thickness of ¼” and cut into rounds using a 2½” cutter. Place on the baking sheet, brush with beaten egg white and sprinkle with caster sugar. Bake for 10 minutes, until pale golden. Remove from the oven and leave to cool on the baking sheet for 4-5 minutes before lifting to a wire rack to cool completely.

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