Ingredients:

1 kilo (2 Ib. 2 oz.) plain flour

½ tsp. salt

2 tsp. baking powder

1 tsp. bicarbonate soda

1 tsp. ground cinnamon

250 g. (9 oz.) unsalted butter – softened

250 g. (9 oz.) caster sugar

4 medium eggs

4 tbsp. brandy

100 ml. (½ cup) milk

zest of 1 orange

100 m. l (½) cup of freshly squeezed orange juice

1 egg yolk mixed with a little milk

Directions:

1. With an electric hand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, the zest, vanilla, brandy, orange juice and the milk. Slowly add the sifted flour, salt, cinnamon, baking powder and bicarbonate soda and mix well with a wooden spoon. If to soft and sticks to your hands add a little more flour. Kneed with your hands for a few minutes to make a ball of soft dough. Cover and allow to rest for 15 minutes.

2. Break off large walnut sized pieces and roll between your hands or on an un-floured pastry board to form long strips approximately 40 cm (15 inc) long. Fold each strip in half and twist and join the ends to form a small ring, or fold in half, twist and press the ends together. You can form them into snail shapes or any shape you like but make them of equal size to ensure even baking.

3. Arrange the biscuits on a greased baking tray, not too close together, brush with beaten egg. 4. Bake in a pre-heated oven 180C – 350 of or Gas Mark 4 for 25–30 minutes or until light golden. Cool on a wire rack and store in a biscuit tin.

Bon Appetit!