A non yeasty but its the weekend and I know you will LOVE these gorgeous variations of a butter biscuit.
No wonder Italians eat them for breakfast 🙂
I know you will forgive me being a non yeasty BECAUSE I have 3 stupendous breads to share later today!!
Although they are a ring shape, I also did up some round ones too.
Just as scrumpty!! and the recipe makes about 50 odd cookies…
So let’s get cookieish………
What do you need?
160g butter softened.
1 cup of castor sugar.
1 tsp orange essence.
Zest of one orange.
1/4 cup milk.
2 tsp baking powder.
3 and 1/2 cups of flour.
1 cup of raisins.
What do I do?
Beat butter and sugar until pale and creamy.
Add in eggs, one at a time and mix well.
Add in milk, zest and orange essence, combine well.
In a bowl, combine the dry ingredients and sift through once.
Add dry ingredients, 1 cup at a time until well combined.
Add in raisins.
Your dough should be quite sticky.
Pre heat oven to 180 celsius.
Line baking paper to baking tray.
Turn out dough on well floured area.
Pull off small pieces of dough and roll out and join together to form a circle.
Lay out on tray.
You can see, I also made just round ones, where I put a loaded teaspoon of dough on the baking tray.
I tried not to get too much flour on the dough as not to dry it out.
When your tray is full, place in oven.
Bake for 12-15 minutes or until golden brown.
Remove from oven and allow to cool on wire tray.
Enjoy, Enjoy and Enjoy!!
These are simply yummy and you can’t stop eating them as they aren’t overly sweet and that little hint of orange adds to the over all deliciousness:)
Recipe adapted from Carol Fields “The Italian Baker’ 2nd Ed, 2011.