Orange and almond thins
These buttery biscuits with a hint of orange are so moreish that you will want to make again.
Orange and almond thins
Ingredients
- 100 g margarine
- 150 g golden caster sugar
- 2 egg yolks
- 175 g plain flour
- 100 g ground almonds
- 1 orange, zest and 1 tbsp of orange juice
Instructions
- Preheat the oven to 180ºc/350ºF/Gas 4.`Line 2 baking trays with baking paper and set aside.
- Beat the margarine and sugar in a bowl until pale and fluffy. Add the egg yolks, a little at a time, beating well until combined.
- Sift in the flour, almonds, orange zest and juice and combine together to make a soft dough. Chill for 15mins.
- Roll out the dough on a floured surface to about 5mm (¼inch) thick. Top tip: when rolling out the dough, you may find it a bit sticky, put some flour on the rolling pin, this will help to stop the sticking. You may also find that you are unable to turn the dough over, like you do with pastry, this is normal.
- Use a biscuit cutter to stamp out rounds, using a spatula to transfer to the baking trays, repeat until all the dough is used and bake for 10-15mins until golden.
- These biscuits can be stored in an airtight tin for up to a week.