Marmalade Biscuits
I found this recipe in Sheridan Roger’s “Food Year” column (The Sun Herald). Sheridan Roger names Carol Hansen as the recipe inventor. Anyway, after tweaking it, here is my adaptation of this buttery citrus biscuit: perfect with a cuppa this winter!
Ingredients (makes about 30 biscuits)
180g marmalade (I use homemade lime marmalade)
200g butter
50g sugar
320g plain flour
100g mixed citrus peel
1 egg
Method
Cook the marmalade in the TMX bowl for 7mn- 90C- speed 1- MC sideways
Add butter, sugar and plain flour and mix until the food comes together in a ball: 1mn on speed 4-5 should do it.
Add mixed citrus peel and mix for 40s on speed 3. Dough should look glossy (not surprising with 200g of butter!) but should come very easily out of the bowl.
Wrap dough in plastic wrap and refrigerate until firm- 30mn.
Preheat oven to 180C.
Roll out dough on as lightly floured surface to a thickness of 5mm. Using a 5cm-diameter cutter, cut out biscuits and place onto 2 baking trays lined with baking paper.
Whisk egg and brush the biscuits with egg.
Bake until golden- 15mn or more...: the longer the crispier.
This has become one of our favourite biscuit recipes: hope you like it too!