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4 oz. plus
1 teaspoon butter
4 oz. castor sugar
1 egg yolk finely grated rind of
8 oz. flour
2 oz. butter
4 oz. plus
1 tablespoon icing sugar
1 teaspoon finely grated orange rind
1 tablespoon fresh orange juice
Preheat the oven to fairly hot 375 °F (Gas Mark 5 190°C). Using the teaspoon of butter, lightly grease a large baking sheet. Set aside.
In a medium-sized mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until the mixture is light and fluffy. Beat in the egg yolk and orange rind. Stir in the flour a little at a time. As the dough stiffens, use your hands to mix and knead lightly.
On a lightly floured board, roll out the dough to a circle about J-inch thick. Using a 2-inch pastry cutter, cut the dough into about 24 circles. Place the circles on the baking sheet and place it in the centre of the oven. Bake for 15 minutes or until the edges of the biscuits are lightly browned. Remove the baking sheet from the oven.
Transfer the biscuits to a wire rack and leave them to cool. While the biscuits are cooling make the buttercream.
In a medium-sized mixing bowl, cream the butter with a wooden spoon until it is soft. Gradually add 4 ounces of the sugar and continue beating until the mixture is light and fluffy. Add the orange rind and juice and beat until well mixed. Set aside.
When the biscuits are cool;, spread half of them with orange butter-cream. Place the other half on top and press down firmly to make a sandwich. Sprinkle with the remaining tablespoon of icing sugar and serve.