ORANGE, ALMOND AND VANILLA BISCUITS

GLUTEN-FREE ORANGE ALMOND AND VANILLA BISCUITS


YES, YES, YES

 In Australia, next month, we have an opportunity to make a change to our constitution.

We expect that all Australians know the details of this important event and perhaps these details are not of too much import to our non-Australian followers so we won’t expand here.

Nevertheless at The Coeliac’s Revenge we would like to show our support for a positive change and so in a very small but hopeful way, have produced these YES biscuits in the colours of Aboriginal Australia.

Of course these Orange, Almond and Vanilla Biscuits are gluten-free and delicious and can be made in any shape and iced in any way for any occasion.

We’re hoping our YES shapes, and red, yellow and black colours, help send out some positive vibes for a YES, YES, YES outcome.

Caren, Jan and Rosie

ORANGE, ALMOND AND VANILLA BISCUITS

Makes around 40 depending on shape and size

Biscuits

350      gm almond meal
70        gm caster sugar
1          vanilla pod, seeds scraped, pod discarded
1          orange, zest only
1          large pinch ground cinnamon
1          whole egg, lightly beaten

Preheat oven to 150°C. Line oven trays with baking paper.

Place all the biscuit ingredients in a bowl and combine well to form a firm dough.

Divide mixture in half and roll out in separate batches between two sheets of baking paper. Cut into desired shapes and bake for 10-15 minutes taking care not to over-colour the bases. Transfer to a cooling rack. Allow to cool completely before icing.

Icing

125      gm pure icing sugar, sifted
1          egg white
            Food colour (optional)

Sift icing sugar into a small bowl and add enough egg white to achieve a spreading consistency. Add food colour if using. Spread or pipe the icing onto the biscuits. Allow icing to dry before storing.

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