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
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.
Top tip for making Orange twists
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.