May 22, 2017

Marmalade Biscuits

Our orange marmalade biscuits are made in house by our amazing chef and so is the marmalade! By using orange peels from the fresh fruit on our breakfast buffet 780kg of orange peel is diverted from the rubbish bin and turned into delicious treats instead!

Here's the recipe from our Chef Sean for you all to enjoy!

Biscuit Base:

INGREDIENTS

  • 250g butter, softened
  • 3/4 cup (155g) caster sugar
  • 1 teaspoon vanilla extract
  • 2 cups (300g) plain flour, sifted
  • 1/2 cup (90g) rice flour, sifted

METHOD

  • Step 1: Preheat oven to 160°C. Grease 2 oven trays. Line with baking paper. Using an electric mixer, beat butter, 2/3 cup sugar and vanilla until light and fluffy. Stir in sifted flours.
  • Step 2: Divide dough into 2 portions. Shape into 2 discs. Roll 1 portion between 2 sheets of baking paper to form a 20cm round. Carefully transfer to prepared tray. Repeat with remaining dough.
  • Step 3: Using a small knife, score each round into 8 wedges, being careful not to cut all the way through. Pinch edges of rounds to form a scalloped effect. Prick top of rounds with a fork. Sprinkle with remaining sugar.
  • Step 4: Bake for 20 minutes or until golden, swapping the trays halfway through cooking. Remove from oven and place 1 tsp of marmalade on each biscuit. Cool on the trays and then serve.

TIP: Add chocolate chips to the mixture for a jaffa flavour

Marmalade:

INGREDIENTS

  • 1.2 kg oranges, scrubbed, halved lengthways, thinly sliced crossways
  • 8 cups water
  • 8 cups white sugar, approximately

METHOD

  • Step 1: Place orange and water in a large glass or ceramic bowl. Cover with plastic wrap and leave to stand overnight.
  • Step 2: Transfer to a large saucepan. Bring to the boil over medium heat. Reduce heat and simmer for 1 hr or until reduced by about one-third.
  • Step 3: Cool slightly, then measure the mixture and add 1 cup of sugar per cup of fruit mixture. Stir over low heat until the sugar dissolves. Increase heat to medium-high and bring to the boil. Cook, skimming any dense froth from the surface with a large metal spoon, for 45 mins or until setting point is reached .
  • Step 4: Spoon into warm sterilised jars. Seal and label.