Total Time
30mins
Prep 15 mins
Cook 15 mins

This is another recipe from the cookbook Exquisite but Simple, Modified 19th Century Recipes by Mary Reid. I haven't tried this yet, but will in the near future.

Directions

  1. Sift together dry ingredients.
  2. Cut in butter, stir in milk, turn on floured board, roll 3/4" thick.
  3. Cut with 1 3/4" floured cutter.
  4. Place on buttered sheet.
  5. Brush biscuit with orange juice and sprinkle on grated rind.
  6. Bake 425 degrees F until golden brown, approximately 15 minutes.

Reviews

(1)
Most Helpful

These were rather like an orange-flavoured shortbread. I used brown sugar and halved the amount (the full cup would have been too sweet for us) and use just a pinch of salt. I also used slightly less milk. Loved the orangey flavour. Thanks for sharing!

bluemoon downunder March 14, 2006

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