I sit writing this (biscuit in hand), musing on the infinite cheerfulness of citrus in winter time. Sunny, sharp and gloriously abundant, citrus is the perfect foil to the cold and gloom and short days of winter. And a little extra cheer is always a good idea!
These citrus melting moments are cheering in the extreme. Just the thing with a cup of tea! And as they keep well in a tin for up to a week you can be safe in the knowledge that you have a whole week of cheer-in-biscuit-form (as long as you hide the tin!).
250g unsalted butter, softened
110g caster sugar
Zest of one orange (or one lemon/bergamot)
225g plain flour
½ tsp baking powder
100g custard powder
100g unsalted butter, softened
225g icing sugar
3 tsp citrus juice
Preheat oven to 150°C (fan-forced) and line two baking sheets with baking paper.
Place butter, caster sugar and zest in the bowl of a stand mixer fitted with a paddle attachment and beat until very light and fluffy.
In a medium mixing bowl, whisk together flour, baking powder, custard powder and salt. Add dry ingredients to the butter and sugar, mixing to a soft dough.
Roll teaspoonfuls of dough into balls, place on lined tray and flatten slightly with the back of a fork. Cook in preheated oven for 14-16 minutes or until cooked but still pale. Transfer to a wire rack and allow to cool completely before filling.
Whilst biscuits are cooling, make buttercream filling by placing all buttercream ingredients in the bowl of an electric mixer and beating until light and fluffy. Fill biscuits with generous teaspoonfuls of buttercream. Allow icing to firm slightly before serving with a pot of tea or coffee.
Filled biscuits will keep well in an airtight container at room temperature for 4-5 days.