Ingredients
- 175 g plain white flour
- 125 g butter (unsalted) (cold, cubed)
- 50 g unrefined golden caster sugar
- 1 orange zest
- 125 g icing sugar (filling)
- 100 g butter (unsalted) (filling)
- 0.25 tsp strawberry flavouring (filling)
- 2 tbsp strawberry jam (filling)
Directions
- Place the flour and butter in the bowl of a food processor and pulse until the mixture resembles breadcrumbs. Alternatively rub the butter into the flour by hand.
- Add the sugar and orange zest and pulse again or mix with a spoon until the mixture starts to get sticky. Tip the dough onto a lightly floured surface and lightly knead so that the dough comes together to form a smooth ball. Chill for 10 minutes.
- Preheat the oven to 180°C (160°C fan, gas mark 4). Line 2 baking sheets with baking paper.
- Roll the dough out onto a lightly floured surface to the thickness of about 5mm, pressing it together if it cracks a bit. Cut out with 16 x 6cm/5cm cutters, re-rolling the dough until it has all been used. Cut out a smaller round shape out of half the rounds.
- Lay the biscuits on the baking sheets and bake for 10-12 minutes until pale golden. Remove, transfer to a wire rack and leave until cold.
- Place the icing sugar and strawberry flavouring into a large bowl and mix in 1 tbsp warm water. Add the butter and mix together with a blender or whisk until light and fluffy. Spread the icing over the full biscuits and top with a thin layer of jam then the remaining biscuits. Leave to set for 30 minutes and then enjoy.