Come rain or shine these yummy biscuits with their golden Sunny Seville Fine Cut marmalade centres are guaranteed to be a little ray of sunshine in your day!
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened at room temperature.
- Freshly grated zest of 2 medium oranges.
- 2/3 cup sifted icing sugar.
- 3/4 teaspoon pure vanilla extract.
- 1/8 teaspoon salt.
- 1 1/2 cups sifted plain flour.
- Icing sugar for dusting.
- Duerr’s Sunny Seville Fine Cut marmalade for filling.
Preheat the oven to 180 degrees.
Mix the butter, orange zest and icing sugar until light and fluffy.
Add the vanilla and salt and mix.
Add the sifted flour and mix until smooth.
Refrigerate 30 minutes.
Roll out half the dough onto a lightly floured surface until it’s the thickness of a pound coin (approx. 0.5 cm thickness). Using a 7.5 cm cookie cutter stamp out 12 circles. Now using a 2.5 cm cutter and stamp out the centre of each biscuit. Please note: you may be able to make more biscuits depending on the size of your cutters.
Roll out the other half of the dough as you did before and stamp out a further 12 circles. Spread the biscuits evenly out onto 2 large lined baking sheets. Bake for 12-15 minutes.
Once baked leave to cool on the baking sheets for 5 minutes. In this time of biscuits will harden and will have become more easily transferable. Transfer to a wire rack and allow to cool completely.
Once the biscuits are cool, place about a teaspoonful of the marmalade into the centre of the base biscuits. Press on the top biscuits and sandwich together – be careful as the biscuits are very delicate and can break easily. Dust with icing sugar before serving.