Citrus butter biscuits

Citrus butter biscuits

By
From
Citrus
Makes
48
Photographer
Mowie Kay

I love these. No rolling out, no piping, just cut-and-come-again from the refrigerator, or freezer. It means you can bake as many or as few as you like at a time. My favourite flavour for these is mandarin, but you can use any citrus or a combination.

Ingredients

Quantity Ingredient
200g butter, softened, plus 2 tablespoons
200g golden caster sugar, plus extra for sprinkling
2 small citrus, Finely grated zest
or 1 large citrus, Finely grated zest
2 eggs
500g plain flour
Candied citrus zest, finely chopped, (optional)

Method

  1. Put the butter into the bowl of a stand mixer (or a large bowl if using an electric hand whisk). Add the sugar, then beat until the mixture is very soft, fluffy and white. Add the grated zest and beat for another minute.
  2. Add the eggs, one at a time, with 2 tablespoons of flour in between each addition, to stop the mixture from curdling, then incorporate the rest of the flour. Do not over-work as you don’t want the mixture to be too tough. If using the candied citrus zest, add it at this point too.
  3. Roll the mixture into 4 fat logs – at least 5–6cm diameter. Wrap and chill in the refrigerator until you want to bake them, but for at least 2 hours.
  4. When you are ready to cook the biscuits, preheat the oven to 180°C. Cut the biscuits in 0.5cm slices; you should get about 12 slices from each log. Space evenly on a large baking tray then bake for 10–12 minutes, until a very light golden brown. Remove and transfer immediately to a cooling rack, and sprinkle with sugar.

Note

  • If you want to freeze the uncooked logs, it is better to chill them well and cut into slices first. Open freeze until hard then transfer to a bag. You can cook them from frozen – they will take between 18 and 20 minutes.
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