I’ve been a bad blogger. I haven’t updated the blog in over a week! I have an excuse, I promise. I’ve been trying to organise a super-cute giveaway for the blog (keep your eyes peeled in the next few blog posts), I’ve been working like a crazy lady, and I was in Melbourne over the weekend. I do have a biscuit recipe to share with you though – that’s go to count for something, right?

So here is what I’ve neglected to tell you:

I completely indulged in Melbourne. I ate at Huxtaburger, shopped up a storm at H&M, brunched at Cumulus Inc and befriended a cat while vintage shopping.

It was fabulous!

I stayed with an AirBnB host, and she hand-drew me a map – amazing, right?! It was so lovely. I loved that AirBnB offered me a view of what it’s like away from the centre of the city. I stayed five minutes from the Abbotsford Convent, which has amazing grounds worth exploring, and great cafes to eat at.

There was so much that I had planned to do, but I physically couldn’t fit in any more food/shopping. I’l have to save it for next time.

Now that you’re all caught up, I’m sharing a biscuit recipe as an olive branch. Friends? I promise I won’t leave it as long between chats again J

 

Simple orange biscuits:

Makes 20

• 115g butter
• ¾ cup white sugar
• 1 egg
• ½ tsp vanilla
• 1 1/2 cups flour
• ¾ tsp bicarb
• 1 tbsp corn flour
• 1 Tbsp orange zest
• 1 Tbsp orange juice

 

Orange icing:

• 1 ½ cup icing sugar
• ¾ tsp vanilla
• 1 ½ tbsp butter
• 2 tbsp orange juice

Line your baking tray with baking paper.

Cream together butter and sugar until pale. Mix in the egg and vanilla, then the flour, bicarb and corn flour. Mix until the flour is incorporated; it may start to look a little crumbly.

Add in the orange zest and orange juice (my orange zest was quite yellow, but it tasted fine!) Your mixture should be completely cohesive by now.

Grab a tablespoon of mixture and roll it into a ball

Preheat to 180°C and pop chilled biscuits in there for 14-16 minutes.

Pop the biccies on a cooling rack. While they cool, whip together the icing ingredients until smooth and glossy. Spread about 1tsp of icing mixture over the centre of the biscuit and allow it to spread outwards – this is a fairly low-maintenance approach to icing, but it works perfectly on these orange biccies.

Top with a little candied lemon peel if you want to up the citrus factor.

Allow them to set before serving.

 

 

If you’re lusting after my mugs, they’re from Koloni. I bought them about 4 months ago (and Instagrammed them, obvs) and I’ve only just had the chance to shoot them. I wish that I could drink everything out of them, I think they’re just stunning.