I’m still making the most of blood oranges while they’re in season – in fact, I wrote an ode to them in my newsletter recently. These Earl Grey and blood orange biscuits combine the aromatic notes of Earl Grey and bergamot with bitter blood orange, tempered by a sweet icing. It’s been a busy week this week for a variety of reasons, so I only managed a few phone snaps today – but I really wanted to share the recipe with you, so I’m letting go of perfectionism! To make them, you will need:
100g butter, softened
150g self-raising flour
50g caster sugar
Zest of one blood orange
The tea from two Earl Grey teabags
Preheat the oven to 160C Fan. Put all the ingredients in the bowl of a stand mixer and mix until a crumb texture has formed, then knead into a dough with your hands. Roll the dough into walnut-sized balls and place on a lined baking tray, spaced apart. Squash each biscuit down with your thumb or the back of a fork. Bake for around 20 minutes, until starting to turn golden (they will spread in the oven). Remove from the oven and place on a wire rack to cool completely.
Make the icing: mix 15 ml blood orange juice (roughly one blood orange) and 75g icing sugar and drizzle over the biscuits.
Recipe by me.