Orange twists

(16 ratings)
Orange twists
Orange twists
  • Makes: 16

  • Cooking time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Woman's Weekly recipe Crunchy biscuit treats, dripping with orange icing - share around at kids' parties or keep all to yourself.


  • 125g (4oz) butter, softened125g (4oz) caster sugar
  • 1 medium egg
  • Zested rind of 1 orange
  • 250g (8oz) plain flour

For the glaze:

  • 175g (6oz) icing sugar
  • 3tbsp orange juice

Woman's Weekly cookery editor Sue McMahon says: Chilling the dough will help these biscuits to retain their shape during cooking. The cookies could be frozen at that stage, but leave them to defrost before baking.


  1. Set the oven to 180C gas mark 4.
  2. In a bowl, cream together butter and sugar until light and fluffy. Beat in the egg and orange rind and then mix in the flour to form a firm dough.
  3. Take 60g (2oz) pieces and roll out each to 35.5cm (14in) long, then twist together. Cut twisted length into 4 pieces and place on a baking sheet. Repeat until all of the dough has been used. Chill in the fridge for 30 mins.
  4. Cook the twists in the centre of the oven for 15-20 mins, until the edges are just starting to brown.
  5. To make the glaze: Sift the icing sugar into a bowl and mix in the orange juice. Remove the twists from the oven and immediately brush the glaze over each one. Leave to cool and set.

Storage notes: Not suitable for freezing, but will keep well for up to 4-5 days in an airtight container.Nutritional information is for the maximum number of servings

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 190(kcal)
  • Fat 7.0g
  • Saturates 4.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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