- 10 min + 1 hour chilling
- 20 min
- 150g chilled butter, diced
- 1/2 cup (110g) caster sugar, plus extra for sprinkling
- 1 cup (150g) plain flour, plus extra for dusting
- 1/3 cup (30g) cornflour
- 2/3 cup (70g) almond meal
- 1 1/2 tsp Queen Vanilla Bean Paste
- 1 orange or lemon, zest finely grated
- 50g candied orange peel strips (optional) finely diced, to decorate
Place all ingredients except the candied orange peel in the bowl of a food processor and process for 1 minute or until the mixture starts to form a dough – be careful not to over-mix.
Turn the mixture onto a lightly floured bench top and knead gently with fingertips until smooth. Divide into two equal portions and roll into thick sausages about 4cm in diameter. Wrap in plastic wrap and place in fridge for 1 hour or until ready to bake.
Preheat oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.
Unwrap biscuit dough and slice into 1cm-thick rounds. Place on baking trays about 2cm apart to allow for spreading. Sprinkle each biscuit with a little extra caster sugar. Sprinkle each biscuit with a little of the diced candied orange peel if using.
Bake for 20 minutes, swapping the trays halfway through baking, or until pale golden and cooked through. Remove from the oven and cool on the trays.
- If you don’t have a food processor, leave the butter at room temperature for a little while for it to soften slightly and then just use your fingertips to rub the butter through the dry ingredients until it starts to come together. Continue the recipe from Step 2.
- The uncooked dough, rolled into logs and wrapped well in plastic wrap, can be kept in the fridge for up to 1 week. It can also be kept in the freezer, for up to 3 months. Thaw the rolls in the fridge before slicing and baking.
Thanks to Anneka Manning from BakeClub for the recipe and image.