- 2 baking trays
- rolling pin
- 7.5cm or 3" biscuit cutter
200C 400F GM6 preheated oven
- 100g or 3½oz butter, softened
- 75g or 2¾oz caster sugar
- 1 egg, separated
- 200g or 7oz plain flour
- grated rind of 1 orange
- grated rind of 1 lemon
- grated rind of 1 lime
- 2-3 tablespoons of orange juice
- icing sugar for sprinkling (optional)
- Lightly grease baking trays.
- In a mixing bowl, cream together the butter and sugar until light and fluffy, then gradually beat in the egg yolk.
- Sieve the flour into the creamed mixture and mix until evenly combined.
- Add the citrus rinds to the mixture with enough of the orange juice to make a soft dough.
- Roll out the dough on a lightly floured surface.
- Stamp out rounds using a 7.5cm or 3 inch biscuit cutter.
- Make crescent shapes by cutting away a quarter of each round.
- Re-roll the trimmings to make about 25 crescents.
- Place the crescents onto the prepared baking trays.
- Prick the surface of each crescent with a fork.
- Lightly whisk the egg white in a small bowl and brush over the biscuits.
- Dust with extra caster sugar.
- Bake in a preheated oven, 200C 400F GM6 for 12-15 minutes.
- Leave the biscuits to cool on a wire rack before serving.
Links (to icings etc)
This page was last updated by Mad Hatter
on 12th May 2001.