Candied Peel & Almond Biscuits
250 g butter
310 ml castor sugar
80 ml orange juice
750 ml Sasko cake flour
10 ml Moir’s baking powder
100 g Safari Flaked Almonds
100 g Sugarbird mixed citrus peel
extra almond flakes for decorating
extra mixed citrus peel for decorating
Cream the butter and sugar until light. Add the orange juice.
Sift the flour and baking powder, add and mix well. Add the flaked almonds and mixed citrus peel.
Roll into small balls the size of walnuts and place on greased baking trays. Flatten with a fork and decorate with almond flakes and mixed citrus peel.
Bake in a preheated oven at 180º C for about 15 minutes or until brown.
Place on wire racks to cool.
Makes ± 48
Use 100 g chopped Moir’s red glacé cherries and 100 g Safari Pecan Nuts (chopped) for Cherry pecan nut biscuits.