130gunsalted butterblock of butter only - at room temperature
2zest of orangesfinely grated
pinch of salt
1large free-range egg
Place the sugar, butter, orange zest and salt in a large mixing bowl and cream together until light and fluffy.
Add in a beaten egg and stir well to combine, before adding the flour and mixing to a stiff dough.
Place the dough on a sheet of baking paper, it will be a little sticky. Use the baking parchment to help you to form the shape of a log. Roll into a biscuit sized oblong shape, approximately 5cm in diameter and wrap up in the baking paper.
Place the dough in the fridge for 1-2 hours, until it has formed a solid block that you can slice. Or store in fridge overnight if preparing in advance.
When ready to bake, remove the dough from the fridge, remove the paper and cut into 1cm slices. Place the biscuits onto a lined baking tray.
Bake the biscuits for 10 minutes at 180CFan. Once baked place on a wire rack to cool.
DO NOT use margarine or spreadable butter in this recipe as it will not set the dough. You need to use a block of butter if you want to achieve a stiff dough that you can roll into a log.Once baked you can dip these orange cookies in either dark or milk chocolate for a chocolate orange cookie. Alternatively use a mix of both dark and milk chocolate.These simple biscuits are easily adapted to incorporate other flavours. Replace the orange zest with lemon zest for a lemon flavoured biscuit. Add chocolate drops to the butter mixture and created chocolate chip biscuits.The dough also freezes really well. Once you have made the dough, roll into an oblong and cut into 1cm slices. Place the slices in a single layer in a box, place a sheet of baking parchment between biscuits if freezing more than one layer. Take out and cook from frozen, simply increase the cooking time by 2-4 minutes.