125g (1 stick) unsalted butter, room temperature
2/3 cup sugar
1 egg yolk
1 orange zest
1 cup + 2 tbsp flour
Orange Butter Cream:
2 tbsp unsalted butter, room temperature
1/2 cup icing sugar
1 tsp orange zest
1 tbsp orange juice
Blend well the butter and sugar with a mixer. Add the egg yolk and orange zest. Slowly add flour, kneading with your hand. Don't knead too much. When the dough comes together, cover it with plastic wrap and let it rest for 15 minutes in the fridge.
Make a 0.5 cm thick dough with the roller on the counter. Cut the dough with 5 cm wide cookie cutters (picture). Make 24 pieces. Put parchment paper on the oven tray and place them on it.
Preheat the oven to 375 F (180 C). Place the oven tray on the middle rack of the oven. Bake for about 15 minutes. Arrange them on the wire rack so they cool down.
Meanwhile, to make the cream, whisk the butter while slowly adding the icing sugar. Add the orange zest and orange juice, stir. Turn half of the biscuits (12) upside down and spread the filling on them. Then stack the remaining half on top. Sprinkle some icing sugar on top.
* Spread the rest of the Orange Butter Cream on fresh Turkish Bread and have it with Orange Jam for breakfast:)
** If you like you don't have to use the Orange Butter Cream.
- Turkish Tea, Sujuk with Eggs, Turkish-style Breakfast Buns and Grape Jam.
Labels: Cakes and Cookies