Best Orange Marmalade Tea Biscuits Recipes

ORANGE MARMALADE BISCUIT

Steps:

• Preheat oven 170 celcius.
• Beat eggs and sugar until light and creamy, and ripples form while you're beating the eggs.
• Add salt, vegetable shortening, marmalade, lemon juice, rind, and mix well.
• Fold in the flour and mix until a dough forms. Add the walnuts and mix again.
• Using a spoon, form cookie balls onto a greased tray and flatten with a fork.
• Bake for 12 - 14 minutes until sides turn brown.

ORANGE MARMALADE COOKIES

Steps:

• Preheat oven to 375°F Grease a cookie sheet (I just use parchment paper).
• In a large mixing bowl, cream together the butter and sugar. Add the egg and orange marmalade and mix until thoroughly combined. Add additional marmalade if the batter is too stiff.
• In another bowl, sift together the flour and baking powder. With the mixer running, slowly add the flour mixture to the creamed mixture until blended.
• Drop by spoonfuls on the cookie sheet; do not crowd the cookies as the batter will spread during baking. Bake until the cookies spread out and are lightly browned, 8-10 minutes.
• Cool a minute or two on the cookie sheet before transferring to a wire rack to cool.
• *The original yield was 40 cookies, but I must have made them a little large, because I only ended up with 22.

ORANGE-CREAM CHEESE BISCUITS

Steps:

• Heat oven to 450°F. Mix Bisquick mix, orange peel and orange juice until soft dough forms; beat vigorously 30 seconds. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 10 times.
• Roll dough 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Mix cream cheese and marmalade. Spoon about 1 teaspoon cream cheese mixture onto center of each circle; sprinkle with sugar.
• Bake 8 to 10 minutes or until golden brown.

NEIMAN MARCUS' ORANGE MARMALADE COOKIES

Steps:

• Preheat the oven to 300F; and generously butter a cookie sheet.
• Sift together the flour, baking soda, and salt into a bowl and set aside.
• In a work bowl, add the butter and beat on low speed; add the sugar and continue beating for about 2 minutes, until light and fluffy.
• Add the eggs and mix well, add the reserved dry ingredients and the marmalade and mix thoroughly.
• Drop dough in 2 tablespoon amounts onto the prepared cookie sheet.
• Bake for about 20 minutes or until the cookies are light brown.
• While the cookies are baking, prepare the icing.
• Combine the orange and lemon zests and juices in a bowl, set aside.
• In a separate bowl, beat the butter on low speed, add 1 cup of confectioners (icing) sugar and blend throughly.
• Add the remaining confectioners sugar, the salt, and the citrus mixture and blend until smooth.
• Remove the cookies from the oven and transfer to a wire rack to cool,.
• Ice the cooled cookies with a butter knife.

ORANGE MARMALADE TEA BISCUITS

Steps:

• Preheat the oven to 400°F. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour mix, xanthan gum, baking powder, and salt, mixing on medium speed for 20 seconds.
• Add the shortening and mix on low speed until you have a coarse meal, about 1 minute.
• With the mixer still running, add the egg replacer, then 1/2 cup of the marmalade, then the rice milk. Mix until the dough is just combined. It will still be crumbly.
• Sprinkle your work surface, a rolling pin, and your hands with a little gluten-free flour mix. Turn out the dough onto the floured board, pat into a disk, and gently roll out the dough to about 1/2 inch thick.
• Cut with a 2-inch floured biscuit cutter, gathering scraps and rerolling as necessary. Place 12 biscuits on each baking sheet. Top each with about 1 teaspoon of the remaining marmalade. Bake for 15 minutes, until the biscuits are lightly golden around the edges and the marmalade is bubbling. Let cool slightly before eating.