New recipes

Orange twist biscuits recipe

Orange twist biscuits recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Fruit biscuits and cookies

These biscuits are elegant, simple to make and totally moreish. Enjoy with a cup of tea or coffee.

6 people made this

IngredientsServes: 8

  • For the Biscuits
  • 125g (4 oz) unsalted butter, softened
  • 125g (4 oz) caster sugar
  • 1 medium egg
  • 1 orange, zested
  • 250g (8 oz) plain flour
  • For the Glaze
  • 175g (6 oz) icing sugar
  • 3 tablespoons orange juice

MethodPrep:40min ›Cook:20min ›Extra time:30min chilling › Ready in:1hr30min

  1. Preheat the oven to 180 C / Gas 4.
  2. In a bowl, cream together butter and sugar until light and fluffy. Add egg and orange zest, stir to combine. Add flour to form a firm dough.
  3. Take 60g pieces and roll each out to 35cm, then twist together. Cut twisted length into 4 pieces and place on a baking tray. Repeat until all of the dough has been used. Chill for 30 mins.
  4. Bake the twists for 15-20 minutes or until the edges are just starting to brown.
  5. To make the glaze: Sieve the icing sugar into a bowl and mix in the orange juice. Remove the twists from the oven and immediately brush the glaze over each one. Leave to cool before serving.

Recently viewed

Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

Orange tuile biscuits

Lightly whisk three large egg whites with 100g (31&frasl2oz) sifted icing sugar. Stir in 100g (31&frasl2oz) plain flour, the grated rind of one orange and 75g (3oz) melted, unsalted butter. Cover and chill for 30min. Line a baking sheet with non-stick baking parchment. Place three teaspoonfuls of the mixture well apart on the baking sheet and spread out to 9cm (31&frasl2in) circles. Bake at 200°C (180°C fan) mark 6 for 12min or until just brown around the edges.

While still warm, shape each biscuit over a rolling pin to curl. Repeat with remaining mixture.

Prepare ahead: Complete recipe and store in an airtight container for up to one week.

  • 1 cup all purpose flour
  • 2 tablespoon sugar
  • 2 tablespoon orange juice
  • 1/4 cup water
  • 2 tablespoon butter
  • 1/5 teaspoon baking powder
  • 1 teaspoon Orange essence

How to make Orange Biscuit

Step 1 Mix the ingredients

Sieve together the baking powder and flour. Mix the sugar and butter in a bowl. Add flour, water and mix well.

Step 2 Add orange juice

Add the orange juice and orange essence. Mix the mixture well. Now roll it out into a thick sheet and cut biscuits from it.

Step 3 Bake

Arrange the biscuits in a greased baking tray. Place the tray into a preheated oven at 160C until golden brown.

Step 4 Ready to be served

Remove and cool. Serve the yummy biscuits and store the rest in an airtight container.

Canned Biscuit Recipes

Fried Canned Biscuits-We like to make these in a skillet or on a griddle. They are easy to make and perfect for campers. We love them with syrup or sausage gravy.

Fried Apple Pies Using Canned Biscuits-you only need five ingredients to make these easy fried apple pies!

Chocolate Monkey Bread-this amazing recipe calls for canned biscuits, which makes it super easy to make.

Biscuit Twists-we provide you two recipes for the breakfast twist. One with cinnamon and one with herbs. They are both fabulous and great as an easy snack or as a side of bread for a meal.

Easy Beignets-beignets are always a good idea. If you don’t want to make them from scratch, we highly recommend this recipe. You won’t be sorry!

Butterscotch Coffee Cake-this fabulous coffee cake is made with canned biscuits. It’s easy to make and is the perfect recipe to serve for over night guests or family.

Biscuit Hot Pockets-these make a great appetizer.

Canned Biscuit Donuts-this recipe for donuts calls for only four ingredients. Win! Win!

Apple Cinnamon Monkey Bread-this is a wonderful dessert or serve it for breakfast with coffee.

Creamed Cheese Danishes and Muffins-these are so good. We love cream cheese danishes and these are so easy to make because you use canned biscuits.

We hope you found some canned biscuit recipes that you can’t wait to make for your friends and family.

These other entries may also interest you: Most Popular Recipes, Pumpkin Recipes, or Apple Recipes.

Do you know we have a digital magazine? Read more about Front Porch Life Magazine and find out how you can receive it.

Don’t Forget to Pin our Canned Biscuit Recipes!

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

You can “share” with friends by clicking on the Pinterest, Twitter or Facebook buttons below.

Simple Orange Cookies Video Recipe (Updated)

Orange Cookies: In my early days of baking I was not a fan of orange flavor in baked treats. For some reason, it didn’t appeal me at all. I don’t know when and how the transformation happened and I fell in love with anything orange flavor, be it cakes, cookies, muffins, anything, and everything!

I especially love the orange flavored easy eggless vanilla cupcakes I bake quite often. Orange cookies I have never tried so when I saw a recipe for the same I was very eager to try it.

simple recipe for orange sugar cookie made from scratch using orange zest. I did want to incorporate some fresh orange juice too in the cookie but the recipe didn’t have room for it.

Nevertheless, the cookies did have a very good citrus flavor and the scent just from the orange zest alone.

I’m thinking that you can make these orange cookies more fancy with some fresh orange juice and icing sugar glaze. Hopefully can get to it one of these days. But let me assure you that these orange sugar cookies tasted great even without any of those frills! The kitchen was filled with a pleasant orange scent which really lifted my mood.

Check out here for more baking recipes with orange. I don’t know about you but I can’t get enough of it!

Rachel Allen's chocolate dipped orange shortbread biscuits recipe

"These shortbread biscuits are incredibly easy to make and you can cut them in to whatever shapes you&rsquod like. I&rsquove taken the small extra step of dipping them in melted chocolate, they look lovely when set and the chocolate of course goes really well with the orange zest." If you want to mix things up with your biscuits you could always try using milk chocolate or white chocolate.


  • 100 g butter, softened and diced, plus extra for greasing
  • 150 g plain flour, plus extra for dusting
  • 50 g caster sugar
  • 75 g dark chocolate, broken in to pieces
  • 1 orange, grated zest only
  • 3.5 oz butter, softened and diced, plus extra for greasing
  • 5.3 oz plain flour, plus extra for dusting
  • 1.8 oz caster sugar
  • 2.6 oz dark chocolate, broken in to pieces
  • 1 orange, grated zest only
  • 3.5 oz butter, softened and diced, plus extra for greasing
  • 5.3 oz plain flour, plus extra for dusting
  • 1.8 oz caster sugar
  • 2.6 oz dark chocolate, broken in to pieces
  • 1 orange, grated zest only


  • Cuisine: English
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 20


  1. Preheat the oven to 180C/160C fan/Gas mark 4. Grease a baking sheet with a little butter.
  2. Sift the flour into a large bowl and, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the sugar and orange zest and bring the whole mixture together to form a stiff dough. (Don't be tempted to add any water.) Alternatively, briefly mix the ingredients in a food processor until they come together.
  3. Transfer the dough to a lightly dusted worktop and roll out to about 5mm (1/4inch) thick. Cut into rounds, fingers, squares or dinosaurs, then lift carefully on to the prepared baking sheet with a palette knife, spacing the biscuits evenly apart.
  4. Bake for 6-10 minutes or until pale golden, then remove from the oven and allow to cool on the baking sheet for a minute or so before transferring to a wire rack to cool down completely.
  5. Place the chocolate in a heatproof bowl over a saucepan of simmering water. When the chocolate has melted, dip the shortbread in about half way in to the chocolate, then allow any excess to drip off and place on a plate to cool and set.

Rachel Allen has teamed up with Kerrygold to produce The Kerrygold Community Recip-e-book, available now for free download. For more information on Kerrygold, the Recip-e-book and some delicious recipes visit

You might also like


Do you want to comment on this article? You need to be signed in for this feature

Break out the waffle iron and make these waffle sandwiches for breakfast! They are filled with cooked ham and cheese and they go particularly well with a dollop of honey mustard.

Anything can become a pizza with the right ingredients. For a personal pizza that has a rich sweetness with a fluffier than usual crust, give these pizza biscuits a try!

Recipe Summary

  • ⅔ cup nonfat buttermilk
  • 2 tablespoons clover honey
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons grated orange rind
  • 10 ounces spelt flour (about 2 cups)
  • 5 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 5 ½ tablespoons chilled butter, cut into small pieces
  • Cooking spray

Combine the first 4 ingredients in a small bowl, stirring with a whisk.

Weigh or lightly spoon flour into dry measuring cups level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk mixture to flour mixture, stirring just until moist. Turn dough out onto a lightly floured surface pat into a 7 1/2-inch square cut into 12 rectangles. Place dough on a foil-lined baking sheet coated with cooking spray. Bake at 425° for 13 minutes or until lightly browned on edges and bottom.

Dark Chocolate and Orange Shortbread

What’s this? A new recipe?! It has certainly been a while but what better way to get back into the swing of things than a Dark Chocolate and Orange Shortbread biscuit.

Granny’s Shortbread is already a favourite recipe here on Baking with Granny but these Chocolate Orange Shortbread are a twist on the original that gives our most popular biscuit a whole new lease of life. And if like me, you’ve been stuck in a bit of baking rut of late, this is the perfect recipe to get you back in the kitchen.

Like any good shortbread, this recipe is super simple but yields irresistible results. As we know, chocolate and orange go great together and the addition of some luxurious dark chocolate goes perfectly with the orange in these buttery little biscuits. Truly scrumptious!

Want new recipes direct to your email?

Subscribe to get our latest recipes and all the news from Baking with Granny.

Recipe Summary

  • 1 ¼ cups sugar
  • 1 tablespoon finely shredded orange peel
  • ⅓ cup orange juice
  • ¼ cup butter, melted
  • 2 10 ounce packages refrigerated biscuts (10 biscuits each)

Grease a 10-inch fluted tube pan. Set aside

In a small mixing bowl, combine sugar and orange peel (be sure to break up any orange peel clumps). In another small mixing bowl, combine orange juice and melted butter.

Separate biscuits. Dip each into the orange juice-butter mixture. Then roll in the sugar-orange peel mixture.

In the prepared pan, arrange the biscuits upright with flat sides together. Pour any remaining orange juice-butter mixture over biscuits. Bake in a 375 degree F oven for 30 minutes. Cool in pan on a wire rack for 1 minute. Turn pan upside down on a serving plate. Remove the pan. Cool for 30 to 45 minutes. Serve warm. Garnish center of ring with orange peel strips and fresh herbs, if you like. Makes 10 servings (20 biscuits).

Here you will find a collection of our favourite recipes all with a ‘healthy twist’ on traditional and new recipes. We like to keep things natural, simple and easy to make.

All our recipes are created with our busy family lives in mind and to benefit each of our health needs, whether that’s IBS, food intolerance, diabetes, migraines or hormones!