These light and buttery biscuits are complemented beautifully by the heady scent of orange.
Ingredients
For the biscuits:
- 50g (scant ¼ cup) caster sugar
- 100g (scant ½ cup) dairy-free butter
- Zest of half an orange
- 1 tsp orange extract
- 150g (1½ cups) plain gluten free flour
For the icing:
- 100g (scant 1 cup) icing sugar
- 50g (scant ¼ cup) dairy-free butter
- 1 tsp orange extract
- 2 tsp orange zest plus extra for decorating (optional)
Method
- Cream together the butter and sugar until pale and fluffy.
- Mix in orange zest and extract then add the flour to form a dough. Wrap the dough in cling film and chill for 15 mins.
- Flour a clean worktop and roll out the dough to around 0.5cm thick. Cut the biscuits into flower shapes and bake at 180°C/350°F/Gas 4 for 15-20 mins
- Meanwhile beat together the icing ingredients and refrigerate until the biscuits are ready.
- Once the biscuits are cool, pipe the middle of each flower with the butter icing and sprinkle over a little extra orange zest, if required.
Per serving (46g) Calories: 174, Carbohydrates: 20.2g, Sugars: 14.9g, Salt: 0.27g, Fat: 10.8g, Saturates: 2.1g, Protein: 0.6g
Taken from October 2018 (Issue 43) Vegan Life Magazine
