Orange Marmalade Biscuit Recipes

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ORANGE MARMALADE COOKIES



Orange Marmalade Cookies image

Just a simple cookie recipe I found online while searching for recipes that use orange marmalade. My son loved them, as he said they reminded him of the Orange Crescent Swirls (recipe #94879), posted by winkki, that he dearly loves. Results may vary depending on the type of the marmalade you use, and whether it is on the sweet or bitter side. Textures also vary, and if your marmalade is the type that has large pieces of peel, I would suggest chopping them up before mixing in the batter.

Provided by GaylaJ

Categories     Drop Cookies

Time 18m

Yield 40 serving(s)

Number Of Ingredients 6

1/3 cup unsalted butter, softened
2/3 cup granulated sugar
1 egg
6 tablespoons orange marmalade
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder

Steps:

  • Preheat oven to 375°F Grease a cookie sheet (I just use parchment paper).
  • In a large mixing bowl, cream together the butter and sugar. Add the egg and orange marmalade and mix until thoroughly combined. Add additional marmalade if the batter is too stiff.
  • In another bowl, sift together the flour and baking powder. With the mixer running, slowly add the flour mixture to the creamed mixture until blended.
  • Drop by spoonfuls on the cookie sheet; do not crowd the cookies as the batter will spread during baking. Bake until the cookies spread out and are lightly browned, 8-10 minutes.
  • Cool a minute or two on the cookie sheet before transferring to a wire rack to cool.
  • *The original yield was 40 cookies, but I must have made them a little large, because I only ended up with 22.

Nutrition Facts : Calories 52.8, Fat 1.7, SaturatedFat 1, Cholesterol 8.7, Sodium 17.4, Carbohydrate 8.9, Fiber 0.1, Sugar 5.2, Protein 0.7

ORANGE MARMALADE BISCUIT



Orange Marmalade Biscuit image

I like to serve these during Christmas with a variety of other cookies and cakes. Children love them.

Provided by rainna

Categories     Dessert

Time 55m

Yield 24 serving(s)

Number Of Ingredients 10

2 eggs
1 1/2 cups caster sugar
1 teaspoon salt
1/3 cup vegetable shortening, melted and cooled
3/4 cup orange marmalade
1 lemon, rind of
3 tablespoons lemon juice
3 cups all-purpose flour (sifted)
2 teaspoons baking powder (sifted with the flour)
1 cup chopped walnuts

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.

Nutrition Facts : Calories 193.7, Fat 6.6, SaturatedFat 1.3, Cholesterol 17.6, Sodium 139, Carbohydrate 32, Fiber 0.8, Sugar 18.7, Protein 2.9

BLACK PEPPER BISCUITS WITH ORANGE-BLUEBERRY MARMALADE



Black Pepper Biscuits with Orange-Blueberry Marmalade image

Provided by Bobby Flay

Categories     dessert

Time 40m

Yield 16 biscuits

Number Of Ingredients 16

6 cups prepared fruit, about 6 medium oranges and 4 lemons
1 1/2 cups water
1/8 teaspoon baking soda
6 cups sugar, measured into separate bowl plus 1/4 cup, divided
1/2 teaspoon butter or margarine
1 1/2 pouches fruit pectin
2 cups fresh blueberries
1 cup honey
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces, plus 4 tablespoons, melted
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 teaspoons freshly ground black pepper, not super fine and not coarse, somewhere in between

Steps:

  • For the jam: Using a vegetable peeler remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel and discard remaining white part of the peel from fruit. Chop fruit pulp, reserving any juice and set aside. Place the peels, water and baking soda in a saucepan. Bring to a boil over high heat. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit and juice and cover. Simmer an additional 10 minutes. Stir the 6 cups sugar into the prepared fruit in the saucepan. Add the butter to reduce foaming. Bring mixture to a full rolling boil on high heat stirring constantly. Stir in pectin. Return to a boil and boil exactly 1 minute, stirring constantly. Stir in pectin. Remove from heat and skim off any foam with metal spoon. Toss the blueberries with honey. Place into a small saucepan and cook over medium heat for 1 minute. Scoop out blueberries and add to marmalade. Reduce liquid to a syrup and stir into the finished marmalade. Serve at room temperature.
  • For the biscuits: Preheat oven to 450 degrees F. Combine flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together. Scrape the dough onto a lightly flour counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.

CHOCOLATE AND ORANGE MARMALADE COOKIES



Chocolate and Orange Marmalade Cookies image

Make and share this Chocolate and Orange Marmalade Cookies recipe from Food.com.

Provided by Sherrie-pie

Categories     Dessert

Time 27m

Yield 16 serving(s)

Number Of Ingredients 6

110 g butter
55 g light brown sugar
1 large orange, zest of, grated
225 g chocolate, chopped
2 tablespoons coarse cut orange marmalade
170 g self raising flour

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.

Nutrition Facts : Calories 198.3, Fat 14.2, SaturatedFat 8.8, Cholesterol 14.7, Sodium 46.3, Carbohydrate 20.1, Fiber 3.1, Sugar 5, Protein 3.5

ORANGE BREAKFAST BISCUITS



Orange Breakfast Biscuits image

Biscuits flecked with grated zest are slightly sweet and definitely delicious. Enjoy them with our Orange Marmalade.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 dozen

Number Of Ingredients 8

1/3 cup plus 1 tablespoon sugar
2 tablespoons finely grated orange zest
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1 1/4 teaspoons coarse salt
1/4 teaspoon baking soda
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1 1/4 cups buttermilk

Steps:

  • Put 1/3 cup sugar and the zest in the bowl of an electric mixer fitted with the paddle attachment. Mix, scraping down sides of bowl as needed, until combined, about 3 minutes. Set aside.
  • Whisk together flour, baking powder, salt, baking soda, and remaining tablespoon sugar in a medium bowl. Using a pastry blender or two knives, blend in butter until mixture resembles coarse meal. Add buttermilk; stir with a wooden spoon just until a sticky dough forms.
  • Turn out dough onto a lightly floured work surface. Pat dough together, and press into an 8-by-11-by-1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Using a bench scraper or spatula to lift dough, fold rectangle into thirds (as you would a letter).
  • Give dough a quarter turn. Roll out into an 8-by-11-by-1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Fold into thirds. Transfer dough to a lightly floured parchment-paper-lined baking sheet. Tightly cover with plastic wrap. Refrigerate 30 minutes.
  • Return dough to floured work surface. Roll out again into an 8-by-11-by-1-inch rectangle. Sprinkle 2 tablespoons sugar mixture on top. Fold into thirds. Sprinkle remaining sugar mixture on top.
  • Preheat oven to 400 degrees. Using a 2 1/2-inch biscuit or cookie cutter, cut rounds from dough (still folded); transfer to a baking sheet. Tightly cover with plastic wrap. Refrigerate 30 minutes.
  • Bake until biscuits are just browned, 20 to 25 minutes. Transfer biscuits to a wire rack. Serve warm.

ORANGE MARMALADE TEA BISCUITS



Orange Marmalade Tea Biscuits image

Categories     Tea     Bake     Orange

Yield makes 24 2-inch biscuits

Number Of Ingredients 8

3 cups Basic Gluten-Free Flour Mix (page 19)
3/4 teaspoon xanthan gum
2 tablespoons double-acting baking powder
3/4 teaspoon salt
6 tablespoons dairy-free, soy-free vegetable shortening
1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
1 cup orange marmalade
1/2 cup rice milk

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.

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