Orange Marmalade Biscuit Recipes

NEIMAN MARCUS' ORANGE MARMALADE COOKIES

Steps:

• Preheat the oven to 300F; and generously butter a cookie sheet.
• Sift together the flour, baking soda, and salt into a bowl and set aside.
• In a work bowl, add the butter and beat on low speed; add the sugar and continue beating for about 2 minutes, until light and fluffy.
• Add the eggs and mix well, add the reserved dry ingredients and the marmalade and mix thoroughly.
• Drop dough in 2 tablespoon amounts onto the prepared cookie sheet.
• Bake for about 20 minutes or until the cookies are light brown.
• While the cookies are baking, prepare the icing.
• Combine the orange and lemon zests and juices in a bowl, set aside.
• In a separate bowl, beat the butter on low speed, add 1 cup of confectioners (icing) sugar and blend throughly.
• Add the remaining confectioners sugar, the salt, and the citrus mixture and blend until smooth.
• Remove the cookies from the oven and transfer to a wire rack to cool,.
• Ice the cooled cookies with a butter knife.

ORANGE MARMALADE BISCUIT

Steps:

• Preheat oven 170 celcius.
• Beat eggs and sugar until light and creamy, and ripples form while you're beating the eggs.
• Add salt, vegetable shortening, marmalade, lemon juice, rind, and mix well.
• Fold in the flour and mix until a dough forms. Add the walnuts and mix again.
• Using a spoon, form cookie balls onto a greased tray and flatten with a fork.
• Bake for 12 - 14 minutes until sides turn brown.

ORANGE MARMALADE TEA BISCUITS

Steps:

• Preheat the oven to 400°F. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour mix, xanthan gum, baking powder, and salt, mixing on medium speed for 20 seconds.
• Add the shortening and mix on low speed until you have a coarse meal, about 1 minute.
• With the mixer still running, add the egg replacer, then 1/2 cup of the marmalade, then the rice milk. Mix until the dough is just combined. It will still be crumbly.
• Sprinkle your work surface, a rolling pin, and your hands with a little gluten-free flour mix. Turn out the dough onto the floured board, pat into a disk, and gently roll out the dough to about 1/2 inch thick.
• Cut with a 2-inch floured biscuit cutter, gathering scraps and rerolling as necessary. Place 12 biscuits on each baking sheet. Top each with about 1 teaspoon of the remaining marmalade. Bake for 15 minutes, until the biscuits are lightly golden around the edges and the marmalade is bubbling. Let cool slightly before eating.

ORANGE MARMALADE COOKIES

Steps:

• Preheat the oven to 375. Grease the baking sheets.
• Put the eggs and sugar in a mixing bowl and beat until blended. Add salt, shortening, orange marmalade, lemon zest, and lemon juice. Beat until the dough is throughly mixed. Add the flour and baking powder and beat well. This is a stiff dough. Add the walnuts, stirring well to distribute.
• Drop the cookies by tablespoons onto the baking sheets about 1-inch apart. Bake about 12 minutes, or until the edges of the cookies are golden. Remove from the oven and cool.

CHOCOLATE AND ORANGE MARMALADE COOKIES

Steps:

• Preheat the oven to 180C/350F/gas mark 4.
• Line two baking sheets with baking paper.
• Cream the butter and sugar together until light and fluffy.
• Add the orange zest.
• Melt 140 g of the chocolate. Do not allow it to overheat. (over boiling water or CAREFULLY in the microwave oven.).
• Add the melted chocolate to the creamed butter and sugar. Stir in the marmalade and the remaining chopped chocolate.
• Fold in the flour and mix.
• Divide into balls, arrange 5cm apart on baking sheet. Press lightly into flattish rounds.
• Bake for 10 - 12 minutes or until dry and smooth to touch. Cool on a wire rack.

ORANGE CREAM CHEESE BISCUITS

Steps:

• Heat oven to 450°F
• Mix baking mix, orange peel and orange juice till soft dough forms; beat vigorously 30 seconds.
• Turn dough onto surface generously dusted with baking mix; roll in baking mix to coat.
• Shape into ball; knead 10 times.
• Roll 1/2 inch thick.
• Cut with 2 1/2 inch cutter dipped in mix.
• Place on ungreased cookie sheet.
• Mix cream cheese and marmalade.
• Spoon 1 tsp onto center of each circle; srpinkle with sugar.
• Bake 8-10 minutes till brown.