Sufra Dayma: Orange Cream Biscuits By Moushira Abdel-Malek Ingredients: 1 1/3 cups plain flour 3 tbsp castor sugar 1 tsp grated orange rind 1 egg yolk 125gms butter Filling: 1/3 cup icing sugar 2 sachets of vanilla 2/3 cup orange marmalade (or) apricot jam 2 tsp brandy 125gms butter Method: Cream butter, sugar and orange rind until very light and creamy. Add egg yolk and beat well. Lightly fold in sifted flour until just combined. Form pastry into ball. Wrap in plastic food wrap and refrigerate for one hour. Turn onto a well floured surface and knead lightly. Roll out pastry to 3mm thickness. Cut into 5cm rounds with fluted pastry cutter. Cut out a small fluted circle from centre of half these rounds. Place on greased oven trays. Bake in a moderately preheated slow oven for 12-15 minutes or until lightly goldened. Cool then put filling into piping bag fitted with a small fluted tube. Pipe a band of cream round edges of biscuits that do not have a hole. Spoon a little jam in the centre of the cream and top with a holed biscuit. Dust with extra icing sugar. Filling: Beat butter until soft and creamy. Add sifted icing sugar. Beat until smooth. Add vanilla. Push marmalade through fine sieve. Add brandy and mix well.
