Hello everyone out there; Eid Mubarak!!! Taqaballah mina wa
minka (Amin)
Today I have got something fantastic for you called MELTING MOMENTS; although a bit
fatty but never mind it is Eid so let's feel free to indulge for once we only
celebrate Eid-Fitri once in a year; we can think about losing the extra fat
later.
I got this recipe from ‘theboywhobakes.co.uk’ then
decided to try it adding my own twist and it tasted so yummy…I mean it's the
best thing since the creation of slice bread; so yummy, so buttery, so rich ;)
you just don't want it to finish.
You don't have to be expert to make this fantastic cookie. They
can be made in almost any flavour that springs to your mind, try adding vanilla
paste or chocolate instead of orange. Get your Apron and off we go to the kitchen.
You can thank me later.
Ingredients
For the biscuit: - 250g unsalted butter, room temperature
Zest of one orange
2tsp orange juice
250g Plain flour
85g icing sugar
40g custard Powder
1/4 tsp of salt
For the filling: - 75g unsalted butter, room temperature
150g icing
sugar
2tsp orange
juice
Pinch of
salt
Orange marmalade/
strawberry jam/ raspberry jam
·
Preheat
the oven to 160C (140C fan, 325F, Gas 3) and line two baking trays with
parchment papers
·
Place
butter, orange zest and juice in a bowl and beat together till smooth and creamy
·
Sift
the remaining ingredients and mix together in a bowl either with hand, mixer or
wooden spoon until you form a uniform dough
·
Using
your hand, roll the dough into small balls about 20g each (I weigh this) and
place onto the prepared trays leaving space between them
·
Dip
a fork inside flour and press it onto the centre of each biscuit leaving an
indent
·
Bake
the biscuit in the centre of the preheated oven for 20 - 25minutes or until
uniformly coloured. It should not be brown around the edges
To confirm they are fully baked,
there should be uniform golden colour across the base when a biscuit is flipped
over. If there is a darker, almost damp looking patch in the middle pop them
back into the oven and bake for a few minutes
Allow the biscuit to cool on a
baking tray for five minutes then transfer to a wire rack to cool completely
Whilst the biscuit is cooling make
the buttercream. Place the butter into a large bowl and beat until smooth and
creamy. Slowly add the icing sugar little at a time, beating until fully
combined. Add the orange juice and salt and beat together until light and
fluffy
To assemble the biscuits place the
buttercream into a piping bag with a small plain nozzle, pipe a circle of
buttercream around the edge of half the biscuit (you can use a spoon if you don’t
have a piping bag) fill the hole left behind with some jam or marmalade then
top with a second biscuit.
They will keep for about five days in a sealed
container
ENJOY YOUR BISCUIT!!!
