Recipe: Earl Grey and Blood Orange Biscuits
I am still making the most of blood oranges while they are in season. I even wrote a small ode to them in my newsletter recently. These Earl Grey and blood orange biscuits combine the aromatic warmth of Earl Grey and bergamot with the pleasing bitterness of blood orange balanced by a simple sweet icing. It has been a busy week for many reasons so I only managed a few phone snaps today but I wanted to share the recipe regardless and let go of perfectionism.
Ingredients
For the biscuits
100g butter softened
150g self raising flour
50g caster sugar
Zest of one blood orange
The tea from two Earl Grey teabags
For the icing
15ml blood orange juice
75g icing sugar
Method
Preheat the oven to 160°C fan. Put all the biscuit ingredients into the bowl of a stand mixer and mix until the texture resembles crumbs. Bring the dough together gently with your hands. Roll the dough into walnut sized balls and place on a lined baking tray leaving space between each one. Press the tops down lightly with your thumb or the back of a fork.
Bake for about 20 minutes until lightly golden. Transfer to a wire rack and leave to cool completely. To make the icing mix the blood orange juice with the icing sugar until smooth then drizzle generously over the cooled biscuits.
A Seasonal Note
These biscuits belong to Ostara the Celtic season of early Spring when citrus and bright flavours feel especially welcome. Blood orange brings colour and sharpness while Earl Grey adds calm fragrant warmth a gentle pairing for a time of slow growth and soft returning light.
