Christmas is just days away, followed by the that odd period we’ll call Twixtmas – when people pay visits to friends and family, enjoy downtime on the sofa, get inventive with leftovers and generally indulge themselves with impunity before the culinary austerity of January.
It can be a wonderfully relaxed time of year, and this biscuit recipe from Seasoned Cookery School is tailor-made for it. Full of evocative festive flavours, these bite-size bursts of cinnamon and orange are a cinch to make, and they’re brilliant to have on hand when visitors call (and even better when they don’t).
- 250g soft butter
- 60g icing sugar
- 250g plain flour
- 50g cornflour
- Zest of two oranges
- 2 tsp ground cinnamon
For the filling:
- 150ml double cream
- Orange curd (optional)
- Cream the soft butter together with the icing sugar until very light and fluffy.
- Add the other ingredients and mix through – be careful not to over mix at this stage.
- Place into a piping bag with a decorative nozzle if desired and pipe into either little rounds or longer ‘cats’ tongue’ biscuits
- Bake for 10–12 minutes until just beginning to brown.
- Leave to cool on a wire rack and store in an airtight container.
- When ready to serve, whisk some cream until it’s at piping consistency, then sandwich the biscuits around the cream and a dollop of orange curd.
- Enjoy as part of a very merry Christmas – from all of us at the National Cookery School Guide.