Pumpkin-Face Orange Biscuits
Orange-scented shortbread biscuits shaped and decorated like little pumpkin faces, sandwiched with mascarpone-chocolate filling and finished with orange icing.
ā±ļø Prep: 20 minš³ Cook: 15 minš½ļø Makes 12
Ingredients
| 140 g | soft butter | |
| 175 g | flour | |
| 50 g | icing sugar | |
| 1 | finely grated zest of 1 orange | |
| 50 g | icing sugar (for the icing) | |
| 1 tbsp | 15 ml | orange juice (for the icing) |
| 100 g | mascarpone (for the filling) | |
| 1 tsp | 5 ml | icing sugar (for the filling) |
| 25 g | chocolate, melted (for the filling) |
Instructions
- Heat the oven to 180Ā°C (160Ā°C fan). Place the butter in a bowl and beat it smooth with a wooden spoon. Add the flour, icing sugar and orange zest and mix until a soft dough forms. Knead it into a ball, wrap it in cling film and place it in the fridge for 1 hour.
- On a lightly floured surface, roll out the dough to the thickness of a coin (about the thickness of a 1-lev coin). Cut out 24 circles 7.5 cm in diameter and place them on two baking trays.
- Using a small sharp knife, cut "little faces" into 12 of the circles. From the remaining dough, form little stalks. Press them onto each circle. Trace lines over the faces so they resemble a pumpkin. Bake all the biscuits for about 15 minutes until golden. Leave to cool completely.
- Mix the icing ingredients and stir. You should get a smooth, runny mixture (if necessary, add more juice). For the filling, mix the mascarpone with the icing sugar, then add the cooled melted chocolate.
- Spread filling onto the "back" biscuits and press the face pieces on top. Do this just before serving, so the biscuits stay crisp. Brush with the icing using a pastry brush. Consume the same day.