Zesty orange and almond thins

Serves: 20

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 100 gram(s) (3½oz) butter, at room temperature
• 150 gram(s) (5oz) golden caster sugar
• 2  egg yolks
• 125 gram(s) (4oz) plain flour, sieved
• 100 gram(s) (3½oz) ground almonds
• 1  orange, zest finely grated, plus 1-2tbsp juice
• You will need: 10cm/4in round cutter

Method

1. Preheat oven to gas mark 4/180ºC (170ºC in fan oven). In a bowl, beat butter and sugar with an electric whisk till soft and creamy. Add the egg yolks a little at a time and continue beating to combine. Stir in flour, ground almonds and the orange zest. Now add a little of the orange juice to bring the mixture together as a dough, but not too much. Put dough to chill in fridge for 15 mins to allow it to firm.
2. On a floured surface, roll out dough to about 5mm/¼in thick. Using the cutter, cut out the biscuits and transfer to a greased baking sheet. Bake in oven for 10-15 mins till golden. Sprinkle biscuits with a little extra caster sugar while still hot. Let firm on baking sheet for a minute, then use a palette knife to carefully transfer to a cooling rack. To serve, dust with icing sugar. Keep in an airtight container for up to a week.
3. COOK'S TIP This uncooked dough will freeze well. Make up to the dough stage, then wrap well in clear film, label and store in freezer for up to two months.

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