Ingredients
- 120g plain flour30g cornflourPinch of salt120g softened butter60g icing sugar, sievedZest of 1 orange (reserve half for the filling)Buttercream filling50g softened butter100g icing sugar, sievedOrange zest and a squeeze of orange juice
1. Preheat the oven to 160 degrees fan. Line two baking trays with parchment paper.
2. Sieve together the flour, cornflour and salt.
3. Place the butter in a bowl and beat with a wooden spoon to soften it. Gradually beat in the icing sugar until the mixture is smooth and pale in colour.
4. Next beat in the sieved ingredients and half the orange zest to a firm dough (if you prefer to use a food processor, blend the butter and sugar together before blending with the dry ingredients and half the orange zest).
5. With cool hands, form the dough into 16 equally sized balls (walnut size). Use the back of a fork to imprint the top of each ball, then refrigerate for 10 minutes.
6. Place them on two lined baking trays, allowing enough space between them to allow for slight spreading.
7. Place the tray in the oven and bake for about 15 minutes, removing them from the oven while still pale golden in colour.
8. Leave to cool for one minute, then transfer the biscuits on to a wire rack to cool completely.
9. Meanwhile make the buttercream filling by combining the softened butter and sieved icing sugar together. Add in the remaining orange zest and a squeeze of orange juice for added flavour and a smooth, creamy finish.
10. Once the biscuits are cool, match them up into equal-size pairs. Put a heaped teaspoon of filling in the centre of one biscuit, place a second biscuit on top and gently press together so the filling spreads towards the edges. Serve on a pretty plate.
