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Tangelo & cinnamon biscuits
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Chill for 1 hour, then cool for 30 mins.
Ingredients:
  • 240g butter, at room temperature
  • 215g (1 cup) caster sugar
  • 20.00 ml finely grated tangelo rind
  • 1 egg, lightly whisked
  • 375g (2 1/2 cups) plain flour
  • 6.00 gm baking powder
  • 2.50 gm ground cinnamon
  • Plain flour, to dust
Instructions:
  • In a large bowl, use an electric beater to mix the butter, sugar, and tangelo rind until creamy. Add the egg and beat until combined. Then, sift the flour, baking powder, and cinnamon over the mixture and stir until well combined.
  • Transfer the dough to a lightly floured surface and knead until smooth, about 1 minute. Divide it into four equal portions and shape each into a 12cm-long log. Wrap these logs in plastic wrap and refrigerate for 1 hour to chill.
  • Preheat the oven to 180°C. Line 2 baking trays with non-stick baking paper. Slice each biscuit log into 12 even pieces. Arrange the slices on the trays, ensuring they are spaced about 3cm apart. Bake for 20 minutes, rotating the trays halfway, until they are golden and cooked. Let them cool on the trays for 30 minutes before serving.

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