Orange jumbles

Name: Orange jumbles
Cook time: 30 min
Yield: about 30 biscuits
Cuisine: British
Ingredients: 100g butter, softened; 125g sugar; 60g flour; grated rind and juice of 1 orange; 1 drop cochineal*; 120g slivered almonds; *or substitute the same volume of blood-orange juice for the regular orange juice

Stephanie Alexander

October 19, 2011

Time:< 30 minsMakes:about 30 biscuits

Lady Jekyll's orange jumbles should be "faintly pink as the underneath of a young mushroom". In her recipe she uses a drop of cochineal, but in my case I use blood-orange juice. I have changed the imperial measures to metric and adjusted the method for modern practices.

Ingredients

100g butter, softened
125g sugar
60g flour
grated rind and juice of 1 orange
1 drop cochineal*
120g slivered almonds
*or substitute the same volume of blood-orange juice for the regular orange juice

Method

Preheat oven to 180C. Line 2 oven trays with paper.
Combine butter and sugar until pale and creamy either in a food processor or an electric mixer. Add the juice (and cochineal if using) and flour in alternate lots. Stir in the rind and the slivered almonds.
Spoon teaspoonfuls of mixture well apart on trays. Bake 10-15 minutes until dark at the edges and well spread. Remove trays from oven, leave for 10 seconds and using a flexible metal spatula, slip the biscuits onto a cake rack to cool completely.
Store in an airtight tin as these biscuits soften quickly and do not like a humid environment.

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