Zesty Crown Biscuits

Ideal for the Jubilee, these moreish biscuits can be made in any shapes and are the perfect treat for a party. Busy? The dough can be made in advance and kept chilled in the fridge for two weeks, wrapped in clingfilm. Makes 25-30 biscuits

Nadia Sawalha's avatar
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Recipe by Nadia Sawalha
Serves 24-30
Ready in 30 to 60 mins

Ingredients

    For the biscuits

  • 50g milk or plain chocolate
  • 280g plain flour
  • ½ tsp baking powder
  • 180g unsalted butter
  • 180g golden caster sugar
  • 1 medium free-range egg
  • 1 large orange, finely grated zest
  • 4 tbsp Douwe Egberts Pure Gold coffee, dissolved in 2 tbsp of water
  •  

    • To decorate

  • Icing sugar, vegetarian dragees, jelly jewels etc 

How To Cook

  1. Melt the chocolate in a small glass bowl over a pan of bowling water and leave to cool.
  2. Cream the butter and sugar together until light and fluffy.
  3. Sift the flour and baking powder together into the mix, adding the egg, orange zest, melted chocolate and coffee, beat well.
  4. Knead the dough until it forms a ball and cover tightly with cling film, chilling for 1 hour in the fridge.
  5. Preheat the oven to 180C/350F/Gas 4 and line a baking sheet with parchment paper. Roll out the dough to the thickness of a pound coin. Use a crown shape cutter to cut out shapes and place on the baking sheet.
  6. Cook in the oven for 10 minutes and then leave to cool on a wire rack for at least 30 minutes. Decorate to your taste.
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Zesty Crown Biscuits
  • Recipe by Nadia Sawalha
  • Serves 24-30
  • Ready in 30 to 60 mins
    Ingredients
  • [hd]For the biscuits[/hd]
  • 50g milk or plain chocolate
  • 280g plain flour
  • ½ tsp baking powder
  • 180g unsalted butter
  • 180g golden caster sugar
  • 1 medium free-range egg
  • 1 large orange, finely grated zest
  • 4 tbsp Douwe Egberts Pure Gold coffee, dissolved in 2 tbsp of water
  •  
  • [hd]To decorate[/hd]
  • Icing sugar, vegetarian dragees, jelly jewels etc 
    How to Cook
  1. Melt the chocolate in a small glass bowl over a pan of bowling water and leave to cool.
  2. Cream the butter and sugar together until light and fluffy.
  3. Sift the flour and baking powder together into the mix, adding the egg, orange zest, melted chocolate and coffee, beat well.
  4. Knead the dough until it forms a ball and cover tightly with cling film, chilling for 1 hour in the fridge.
  5. Preheat the oven to 180C/350F/Gas 4 and line a baking sheet with parchment paper. Roll out the dough to the thickness of a pound coin. Use a crown shape cutter to cut out shapes and place on the baking sheet.
  6. Cook in the oven for 10 minutes and then leave to cool on a wire rack for at least 30 minutes. Decorate to your taste.
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