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Orange twists

Orange twists

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

Makes: 16

Child friendly

Ingredients

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.

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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

Method

Set the oven to 180°C gas mark 4.
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.
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.
Cook the twists in the centre of the oven for 15-20 mins, until the edges are just starting to brown.
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

By Sophie Ogley. Photos: Chris Alack. Props stylist: Judy Williams

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Nutritional information per portion

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.