Homemade orange biscuits made with grandma's recipe

They can be prepared in less than an hour; the important thing is to let the dough rest for at least half an hour.

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Orange biscuits recipe
  • Preparation time: 15 minutes
  • Resting time for the dough: 1/2 hour at least
  • Cooking time: 40 minutes

How to make orange biscuits

Homemade orange biscuits, made with this old grandmother's recipe, have a distinctive aroma thanks to the citrus fruits, and in particular the dried orange peel.

And in fact the recipe must be divided into two parts: one for making the dehydrated orange peel, also called "gold dust", and the other for the biscuits which will have dehydrated orange peel among the ingredients, first and foremost.

Let's start with the dehydrated orange peel.

Ingredients

  • 3 organic oranges with untreated peel

Preparation

  • lavare carefully peel the oranges and dry them.
  • With the help of the potato peeler, peel them trying to take only the orange part of the peel, and not the innermost white one.
  • Support the peels on the baking tray without overlapping them, and bake at 90° for about three hours, or until they appear perfectly dry.
  • Alternatively, those who live in warm, low-traffic areas can dry them in the sun, or those who have one can use a dehydrator.
  • Once ready, let it cool the rinds, then chop them Finely chop and store in a tightly closed glass jar. The fragrance will last up to a year.

Let's now proceed with the biscuit preparation.

Ingredients (for about 20 biscuits)

  • 200 00 grams of flour
  • 100 g butter
  • 90 grams of sugar
  • 1 egg and 1 yolk at room temperature
  • A pinch of salt
  • 2 level tablespoons of “gold dust”, or dried orange peel

Preparation

  • Prepare the dough: in a bowl, mix the flour, sugar, and salt, then add the cold butter cut into pieces and, using your fingertips, try to combine everything together.
  • Add the whole egg and the egg yolk, continue mixing with the blade of a knife so as not to heat the mixture.
  • Finish with two level spoonfuls of “gold dust".
  • When everything is mixed together, continue with your hands and to form a firm loaf.
  • (If the dough is a little dry, add a little orange juice.)
  • To close Place the dough in a plastic food bag, or wrap it in cling film, and place it in the fridge.
  • After no less than half an hour, and even a little longer if possible, riprendere thedough e lay it out Roll out the dough with a rolling pin until it's 3–4 mm thick. If you're using a wooden mixing bowl and rolling pin, I recommend rolling the dough between two sheets of parchment paper so the wood doesn't absorb the grease.
  • Using a cookie cutter, or simply cutting sticks about three centimetres wide and ten centimetres long, prepare the biscuits and gradually align them on the baking tray, also lined with baking paper.
  • Cook in the oven at 180° for about 20 – 25 minutes, checking the cooking every now and then.
  • Leave them cool, and enjoy them at any time of the day.

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