Feast your eyes on these deliciously morish biscuits, they are totally addictive and relatively quick to make.  I got the idea after baking some tuiles for a clients dinner party.  Basically this recipe uses the same ingredients but the ratios are different and therefore a whole lot easier. Unlike tuiles there’s no last minute race against time, fiddling about trying to mould oven hot biscuits around a rolling pin before they start to cool and set. In a nutshell you get all the taste but none of the stress.

Makes:12
Preparation & Cooking Time: 20 minutes
Effort Level: easy

Ingredients:
250g caster sugar
100g flour
Zest of 1 orange and 100ml juice
125g unsalted butter melted and cooled
75g ground almonds
125g sesame seeds

Equipment:
Baking sheet
Medium bowl
Small saucepan
Cooling rack

Here’s What You Do:
Gently melt the butter so it’s just sloppy, add the orange zest and 100ml juice and put aside.

Sift the flour into the bowl, add the sugar, ground almonds and sesame seeds.

Pour the orange/butter mixture onto the dry ingredients and mix well, then place in the fridge for about an hour until set firm.

Next, preheat the oven to 200C/Gas 6.

Grease the baking sheet and put aside.

Take the chilled biscuit mix out the fridge and shape into small, equally sized, walnut size balls and arrange on the baking sheet, allowing plenty of space between each one as they spread during baking. Press down lightly with the heel of your hand to flatten them slightly.

Slide onto the top oven shelf and bake for approx 8 minutes or until golden.

Take out the oven and leave to cool.

Store in an airtight box and eat within 3-5 days.