To me Christmas and oranges are inseparable, so when I discovered a Crispy Orange Biscuit recipe in my mother’s Super Scoff cookbook it became my Christmas biscuit and had to be cut into festive shapes. The book was a collection of peoples favourite recipes from 1970 and was sold to raise money for the Warwickshire Association of Youth Clubs. This particular recipe which I have adapted slightly was submitted by a Mrs J Little of Shipston-on-Stour. I decided to ring the changes this year and use Clementines and so the Crispy Clementine Cookie was born! My daughter and I had great fun making these the other night as gifts for her teachers! A trainee teacher on Twitter said she’d be very happy to receive them as a gift from one of her pupils and my daughter said her teachers were all impressed that she’d baked for them!
My husband can’t keep his fingers out of the biscuit tin so I think I’ll be making a second batch before Christmas!
As these cookies are made from scratch I am entering them into Javelin Warrior’s Made with Love Mondays challenge. I am also entering them into Calendar Cakes Christmas challenge hosted by Dolly Bakes and Laura Loves Cakes.
So first you rub your butter & flour in together before adding sugar, grated rind & egg yolks.
Mix together to form a dough.
Roll out to 1/4″ thick.
Now cut out festive shapes.
Glaze with egg white and sprinkle with sugar before baking.
Cool for a few minutes before cooling on a rack.
Once cool store in an air tight container.
These cookies make lovely festive gifts!
Don’t tell anyone, but we didn’t have any cellophane bags so improvised using roasting bags!
- Grated rind of 4 large clementines or 1 orange & 2 clementines
- 140g / 5 oz Butter
- 2 Eggs, large separated
- 225g / 8 oz Self raising flour
- 140g / 5 oz Castor sugar
- Granulated sugar for sprinkling
- Pre-heat the oven to 190°C.
- Grease 2 baking sheets lightly with butter (you’ll need to bake in 2 batches).
- Sieve the flour and rub in the butter.
- Add the sugar and grated rind.
- Mix to a stiff dough with the egg yolks.
- Halve the dough and roll out to ¼” thick.
- Cut out the cookies with a 1 ½” cutter or Christmas shapes.
- Place cookies on baking tray allowing enough space for them to spread, brush with egg white and sprinkle with granulated sugar.
- Bake for about 7 – 10 minutes until slightly golden. Take care as they burn easily!
- Allow to cool for a few minutes before transferring to a cooling rack.
- Then repeat process with the other half of the dough.