Finally, I made two varieties of gluten free biscuits with the taste and texture I like most, using home-made orange marmalade. The first variety are pistachio and orange biscuits, with 2 layers of sweet pastry and orange marmalade with mixed citrus peel between them, and pistachios with Demerara sugar on top.
The second variety is chocolate and orange biscuits, mini-strudels made from chocolate sweet pasty, rolled with orange marmalade and mixed peel, cut in 2 cm pieces and baked individually.
I made adjustment to gluten free sweet pasty for biscuits again, to make them dry and crunchy on the outside, and soft and chewy on the inside. They are not overly sweet, and orange marmalade gives them refreshing citrusy overtone. It blends particularly well in chocolate mini-strudels.
- 100g unsalted butter
- 1 egg
- 120g sugar
- 10g vanilla sugar
- 1 teaspoon of gluten free baking powder
- 220g McKenzie’s rice flour
- 70g gluten free Orgran all purpose plain flour
- 2 table spoon of cold milk (can be substituted by cold water)
- 2 table spoons of pure cocoa powder
- 100g finely chopped mixed peel
- 4-5 heaped table spoons of thick orange marmalade, if using commercial orange marmalade, make sure it does not become too liquid when heated
- extra Orgran flour for rolling the dough
- icing sugar for dusting mini-strudels
- lightly beat an egg with sugar and vanilla sugar, put aside
- mix rice flour, Orgran plain flour and baking powder in a bowl
- cut cold butter in small pieces, add to dry ingredients
- working with your fingertips incorporate butter into flour mix, until the mixture has an even crumbly consistency
- add egg beaten with sugar
- using a knife mix everything together
- press the dough with your hands to form a ball, if necessary work the dough to get it to homogenous consistency
- make a hollow in a ball of dough and add milk/water, incorporate liquid into the dough. It will become less crumbly and more flexible.
- you can use the dough immediately, but can also let it rest in the fridge for 30-60min
- divide the dough into 2 equal parts
- roll one part of the dough into 40x25cm sheet, using Orgran flour for dusting the board and the dough itself
- spread thin layer of orange marmalade on the half of the pastry sheet
- make a layer of finely chopped mixed peel on top of marmalade
- use the second half of rolled pastry on top of marmalade and mixed peel layers, press the pastry layer with the roller
- brush the pastry lightly with milk/water
- coarsely chop pistachio nuts
- spread pistachio nuts and sprinkle Demerara sugar on top of pastry layer
- using cookie cutter make individual biscuits
- bake biscuits in preheated fan forced oven at 170 degrees until golden
- incorporate 1 table spoon of cacao powder into the second portion of the dough
- roll the dough, dusting the board with cacao powder, into pastry sheet 35x20cm size
- spread orange marmalade, leaving 2 cm from the top and the bottom of the pastry
- cover marmalade with some mixed peel, use less surface coverage compared to pistachio biscuits
- carefully roll the log, trying to avoid air pockets
- cut individual 2-2.5cm pieces and bake them at 170 degrees preheated fan forced oven. With chocolate pastry it is harder to see when biscuits are ready, you might want to take one and try it to make sure biscuits are ready
Any leftover cuttings of pastry can be mixed together and baked as plan biscuits. With this recipe I achieved the texture I always wanted for jam biscuits. They have a crunch, that is hard to get in gluten free shortcrust pastry, which does not disappear during storage. There is no any floury or starchy taste and still, these biscuits are soft and chewy with orange marmalade baked into the pastry. This is finally the result I am absolutely happy for a sweet, gluten free pastry, perfect for jam biscuits. I achieved it by increasing the proportion of rice flour. To avoid cracks in biscuits when bending this pastry, I decided to make layered flat biscuit.
Chocolate orange biscuits, on the other hand, were easy to roll, because of cacao powder added to the dough. Cacao power made the dough more pliable. I was concerned, that generous layer of orange marmalade can create problems when baking mini-strudels. However, orange marmalade behaved nicely, and there was not a single leak of bitter burned sugar even on baking paper.
Next time I will try to utilise the abundance of lemons we occasionally have on our lemon tree.