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Chocolate & orange marmalade Viennese biscuits
A crisp biscuit to keep friends and family happy, and a great alternative to mince pies for those who love anything chocolate-orange. It’ll be hard to stop at just one...
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3 tbsp Essential Seville Orange Fine Cut Marmalade
Method
Line 2 large baking sheets with baking
parchment. The butter for these biscuits must
be very soft, so if necessary give it a 10-second
burst in the microwave to soften further, but
do not let it melt. Tip the softened butter into
the bowl of a freestanding mixer, add the icing
sugar and beat for at least 3 minutes, until pale
and soft. You can also do this by hand in a
bowl with a wooden spoon.
Sift the flour, cornflour, baking powder,
cinnamon and a pinch of salt into the bowl.
Add 1 tbsp milk and mix until smooth and
thoroughly combined. If the mixture looks a
little stiff, add a little more milk to loosen it
to a piping consistency.
Spoon the mixture into a large piping
bag fitted with a large star nozzle and pipe
28 evenly sized, 7cm-long fingers onto the
prepared baking sheets, leaving a little space
between each to allow for spreading during
cooking. Chill the trays of unbaked biscuits
for 30 minutes. Meanwhile, preheat the oven
to 170ºC, gas mark 3.
Bake for 10-12 minutes, until firm and starting
to turn golden. Remove from the oven and
cool on the baking sheets for 3 minutes, then
transfer to a wire rack to cool completely.
Once cool, turn the biscuits upside down
so they are flat-side up. Spoon the icing into
a piping bag, if liked, then pipe or spread it onto
½ the biscuit fingers. Spread the remaining
biscuits with a little marmalade. Sandwich them
together and dust with icing sugar to serve.
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,333kJ/ 319kcals
Fat
18g
Saturated Fat
11g
Carbohydrates
36g
Sugars
21g
Fibre
1.3g
Protein
2.2g
Salt
0.3g
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