These biscuits (cookies) came to be when I tried to re-create a favourite of mine from my childhood (circa 1970’s). They were an Arnotts biscuit in the shape of a flower with a hole in the middle and orange sprinkles. My grandmother always had them for our visits and for the life of me I cannot remember what they were called. I have the distinct feeling they were meant to have an orange flavour but if my memory serves me correctly they were very sweet with a teensy bit of tart/very manufactured orange taste – and I loved them.
At any rate, my attempts to re-create these favourites went slightly awry and I ended up with the adult version – a light and buttery biscuit with quite a strong Cointreau glaze – totally scrumptious and perfect for your afternoon cup of tea.
You know, I once met a man at a party who told me he was a biscuit designer for Arnotts – he was no more a biscuit designer than I was a truck driver, but (aside from thinking he was a lunatic) it made me think what a fun job it might be.
Ingredients
311 grams/11 ounces (2 1/3 cups + 2 tablespoons) plain (all-purpose) flour, and more for dusting
1/2 teaspoon fine salt
1/4 teaspoon baking powder
227 grams/8 ounces (1 cup) unsalted butter, softened
1 cup granulated sugar
2 tablespoons finely grated orange zest
3 large egg yolks
1 teaspoon pure vanilla extract
Cointreau Glaze
113 grams/4 ounces (1 cup) confectioners’ sugar
2 tablespoons Cointreau
2 tablespoons + 1/2 teaspoon heavy cream
1 teaspoon finely grated orange zest
Biscuits
Whisk the flour, baking powder, and salt in a bowl and set aside. With a stand mixer and paddle attachment, beat the butter, sugar, and zest until well blended, for around 2 minutes. Add the egg yolks one at a time, mixing until blended after each addition. Add the vanilla extract and mix for a further minute. Add the flour mixture and mix on low speed until combined, about 1 minute.
Turn your dough out onto a lightly floured work surface and divide into 2 equal mounds on sheets of plastic wrap. Work the dough until smooth and form into two slightly flattened disks. Wrap in the plastic and place in your freezer for 30 – 40 minutes. (or your dough can be refrigerated for up to 2 days).
Position a rack in the center of the oven and heat the oven to 350f. Line 2 or more cookie sheets with parchment paper.
Working with one disk at a time, roll the dough on a floured surface to about 1/4 inch thick. Dust with additional flour as needed. Using a 3 inch round cookie cutter, cut out shapes. Arrange them about 1 inch apart on the cookie sheets. Gather, re-freeze, re-roll and cut the dough scraps as many times as you need. Place into your freezer again for a further 30 minutes before baking.
Bake, one sheet at a time, until the edges are lightly golden, for around 9 to 11 minutes. Let the biscuits cool on the sheet about 5 minutes and then transfer them to a rack to cool completely.
Glazing
In a medium bowl, combine the icing sugar, Cointreau, cream and zest. Mix until well blended and smooth. The glaze should be slightly runny in consistency, add a little more cream if you need to.
Place around 1/2 teaspoon of the glaze on each biscuit and spread with a spoon and decorate with a little orange zest if you wish.
Let sit at room temperature for 2 hours or until the glaze is set. They can be stored in an airtight container for 2 days.
Notes: This dough is very buttery and requires alot of freezer time in between cutting out.
© 2011, Michelle. All rights reserved.
I had forgooten all about those flower shaped biscuits, I loved them too but sadly can’t remember their name either. Shame you aren’t over here to make these for me instead they look delicious!
Looking forward to being back home to make them for you – to have with our cups of tea
hello, these look so lovely