Have you ever noticed that things taste better ‘Between’ others? A humble slice of cheese is delicious, between two slices of bread, its amazing. Cake is satisfying, sandwich buttercream in there and it’s on a whole new level.
Which takes me to biscuits, why have one, when you can have two, sandwiched, DISGUISED as one? It’s pure genius.
Cranberry & Orange just sing of the holidays, so these are pretty much pure joy in a few small mouthfuls.
120g Unsalted Butter
120g Caster Sugar
1 Egg, plus 1 Yolk
180g Plain Flour
100g Ground Almonds
1/2 Orange, zest
¼ tsp Salt
Cranberry Jelly to sandwich
Icing Sugar to dust
1. Line 2 baking trays with non-stick paper and set aside.
2. Add the butter and sugar to a free-standing mixer and beat until combined and smooth. Add the egg, yolk and orange zest and beat for 1 minute until homogenous.
3. In a separate bowl, whisk the flour, almonds, cornflour, cocoa, cinnamon, ginger, and salt. Add this to the egg/butter mixture and mix until a stiff but pliable dough forms.
4. Wrap and pop into the fridge for 30 minutes.
5. Divide the dough in half and roll each half to about 5mm. cut out rounds using a 6cm cookie cutter and lay on the baking sheets. You should get around 28-30.
6. On half of these rounds, use a smaller cutter to cut shapes from the centres.
7. Cover the trays and pop in the fridge for 1 hour to rest. Meanwhile, preheat oven 170C Fan.
8. Bake for 10-12 minutes or until just turning golden in colour. Rest for 5 minutes, remove from the trays and allow to cool completely.
9. Once cold sandwich the biscuits with ½ tsp Cranberry jelly before dusting with icing sugar.