Orange & Ginger Festive Biscuits - Goat Milk Recipe
Getting the Christmas baking bowl out is always fun, and with these Ginger and Orange Christmas Biscuits, using St Helens Farm goat butter, it’s worth getting all the family involved in the fun!
Delicate orange and ginger flavoured biscuits decorated with an orange icing is enough to put a smile on Santa’s face, if there are any left for him to try!
Easy to make with St Helens Farm Butter (find their website here) making the dough smooth and delicious.
Decorate them with the orange icing or leave them bare to eat with our Festive Spiced Chocolate Milk.
These biscuits are great for gifts too. Once cooled, tie with pretty string and into a festive bag, or into a Christmas food gift box, and gift away.
And as for Santa, bound to bring a smile to his face and a great change up from the traditional mince oie he normally gets!
Go on, give it a go and enjoy your sweet life!
Decoration of not, it’s up to you!
What You Need
75g St Helens Farm Butter – Softened to room temperature
100g Castor Sugar
100g Runny Honey
300g Plain Flour Plus more for dusting
1 tsp Ground Ginger
½ Tsp Mixed Spice
1 Large Egg Beaten
Grated Zest of 2 Oranges
Cut into rounds
Icing
75g Icing Sugar
1 -2 Tbsp Orange Juice
Bake until lightly golden
How It’s Done
Heat oven to 180c
Line a couple of baking trays with non-stick baking parchment and set them aside until needed.
Place the softened butter, honey and sugar into the bowl of an electric mixture and beat until it becomes smooth and light in colour – Around 5 minutes.
Crack the egg into the butter mixture and beat on medium speed until the egg is incorporated and the mixture is light.
Add the flour, orange zest, ginger and mixed spice into the bowl and mix until it comes together into a soft dough – Don’t over mix – See Tip Box
Wrap the dough in cling film and set the dough in the fridge for 10 minutes.
Dust the work-surface with a little flour and roll the dough out to about the thickness of a £1 coin.
Use a round cutter to cut out the dough – See Tip Box
Lay the cut-out dough on the prepared baking tray and put the tray into the hot oven to bake until the biscuits are pale gold – approx. 12 minutes – See Tip Box
Once baked, leave to cool for 5 minutes on the tray before transferring the biscuits to a cooling rack to cool completely
Once the biscuits are cold, begin to decorate them.
Perfect to eat with spice hot chocolate
Decoration
Place the icing sugar into a bowl and add the orange juice – See Tip Box
Mix together until what’s left is a soft but spreadable icing.
Use a fork to drizzle the orange icing over the biscuits or add the icing to a piping bag to pipe pattens on the biscuits. Lay them on the cooling rack until the icing has set.
Pipe or spread the icing to make them unique
Tip Box
Don’t over mix – Over mixing the dough will make the biscuits tough to eat.
Cutting out – I used a 3” (8cm) round cutter to get around 12 biscuits. Different sized cutter will get different number of biscuits.
Baking – All ovens vary, so adjust the baking time accordingly.
Icing – Add the orange juice a little at a time, too much and the icing will be too runny, but too little and it will be too thick. It should be a soft spreadable consistency.
Package them with pretty ribbons or string and gift them
