for 30 pieces

Biscuit dough

125 g	butter, soft
125 g	cane sugar
1 pinch	salt
1	fresh egg
1	organic orange, use grated zest only
250 g	white flour or light spelt flour

To shape

1	egg yolk
2 tbsp	milk

To fill/decorate

5 tbsp	orange jam
1 parcel	dark cake icing (approx. 135 g)
1	organic orange, use grated zest only

How it's done

Biscuit dough

Place the butter in a bowl, mix in the sugar and salt. Add the egg and beat until the mixture becomes lighter in colour. Add the orange zest and flour, mix using a wooden spoon to form a dough, flatten a little. Cover the dough and chill for approx. 2 hrs.

To shape

On a lightly floured surface, roll out the dough in batches to approx. 4 mm thick. Cut out stars using a biscuit cutter and place on a baking tray lined with baking paper. Whisk together the egg yolk and milk thoroughly, then brush the biscuits with the egg wash.

To bake:

Approx. 12 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.

To fill/decorate

Spread marmalade on to half of the biscuits. Place the remaining biscuits on top, press down. Melt the cake icing in a bain-marie or microwave, dip the biscuits into the icing so that they are half covered, place on a wire rack, sprinkle with orange zest and leave to dry.

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