Caraway & orange biscuits

 

250g (9 oz) butter

140g (5 oz) caster sugar

1 egg yolk

Grated zest 1 orange

1tbsp caraway seeds

315g (11 oz) plain flour

 

 

How to make it…

 

Soften the butter by the AGA for about half an hour then place in a bowl with the caster sugar and cream together for about 5 minutes áuntil smooth, light and creamy. Now add the egg yolk, orange zest and caraway seeds and beat briefly to combine.  Sift in the plain flour then stir together to form a soft dough.

Spoon the dough onto a sheet of clingfilm and shape into a log about 5cm/ 2" in diameter.  Refrigerate for at least 30 minutes (or freeze and cook from frozen).  To cook, slice off 1cm/1/2" thick circles and place 5cm/2” apart on an AGA large baking tray lined with Bake-O-Glide or baking parchment.

 

2 Oven AGA: Cook in the Roasting Oven with the grid shelf on the floor of the oven and the cold plain shelf on the 4th set of runners for 10-12 minutes until just golden brown.  Turn once if necessary.  Allow to stand on the baking sheet for 5 minutes then transfer to a wire rack and cool completely. Store in an airtight container.

 

3, 4 and 5 Oven AGA & AGA 60: Cook in the Baking Oven with the grid shelf on the 2nd set of runners for 10-12 minutes until just golden brown. Turn once if necessary and shield with the cold plain shelf on the 1st set of runners if they begin to over-brown.  Allow to stand on the baking sheet for 5 minutes then transfer to a wire rack and cool completely. Store in an airtight container.

 

Conventional oven: Cook at 180°C/Gas 4 for 10-12 minutes until just golden brown.  Allow to stand on the baking sheet for 5 minutes then transfer to a wire rack and cool completely. Store in an airtight container.

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