Orange Biscuits (lemoen koekies)
Traditional Cape Malay biscuits flavoured with orange essence and dried citrus peels.

Ingredients:
250g soft butter or good quality baking butter
1 cup sugar
1 extra large egg
¼ cup sunflower oil
3 tsp orange essence
4 x 250ml cake flour, sifted
1 tsp ground naartjie/orange/satsuma peel (dried and ground)
1 tsp baking powder
Cachous (sen-sen) sweets to complete

Method:
Using a large mixing bowl cream the butter and sugar
Add the oil, essence and egg, mix well
Add the flour, baking powder and citrus peels
Mix well to form a firm dough
Roll out the dough approximately 5mm thick on a lightly floured surface
Cover the dough with cling film or greaseproof paper to prevent the dough from sticking to the rolling pin
Take a fork and lightly scrape the surface of the dough to make a line pattern
Cut out rounds with a cookie cutter and place the biscuits on a baking tray (no need to grease the baking tray)
Place a sen-sen sweet in the middle of each biscuit
Bake in a preheated oven at 180°C for 12 – 15 minutes or until lightly browned
Makes approximately 70 biscuits.


© Cape Malay Cooking
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