Tue, 31 October 2017
Ingredients:
4oz/110g granulated sugar
4oz/110g butter
1 large free range egg
Grated zest of ½ orange.
8oz/225g plain flour
Preheat the oven to 200C/400F/Gas Mark 6
Cream the butter, orange zest and the sugar together until very pale and fluffy
Mix in the egg and incorporate the flour until the mixture all comes together just like a pastry.
Knead on a lightly floured work surface for a moment or two. Wrap the mixture tightly in cling film and refrigerate for at least 2 hours until quite cold and firm.
After refrigeration, roll out the pastry on a well floured work surface. Be careful because it could stick at this stage so keep an eye on this and continue to keep it moving on the surface.
Roll the pastry out to a 10mm thickness and using a ghost scone cutter cut out the biscuits. (Use whatever shapes you like)
Transfer the biscuits to a greased baking tray and refrigerate again for one hour. This prevents them from spreading during the cooking process so it means they will keep their shape better.
After being in the fridge again bake in the hot oven for 10-12 minutes or until just golden brown. You need to keep an eye on them at this stage as ovens vary greatly.
Remove the biscuits from the oven and allow to cool on the tray.
Butter Icing:
3oz/75g softened butter
6oz/175g icing sugar
Grated zest of ½ orange.
A little boiling water
Cream the icing sugar, lemon zest and butter together in a large mixing bowl, using a little boiling water to soften if necessary.
Sandwich the biscuits together with the icing
Dust with icing sugar or half dip the biscuits in melted chocolate.
To Decorate:
Cut out some roll out icing and using the scone cutter cut out ghost shapes and stick to the top of the biscuits and decorate with some black sprinkles etc.
