Recipe Ingredients
1lb powdered sugar (icing sugar)
A grated rind of a small orange
The juice of one orange
Half a teaspoon of lemon juice
Preparation and cooking instructions
Crush any lumps in the powdered sugar then add the lemon juice, the grated
orange rind and some of the orange juice. You will need to
use your hands to mix everything together; if you think the
mixture needs it, this is the time to add a little more orange
juice, carefully adding just a little at a time, now sprinkle
some powdered sugar on to a flat surface, this will prevent
the mixture from sticking to the surface, and knead the mixture
until it looks smooth and even.
Using your rolling-pin roll out the mixture until it’s
as thick as you would like your sweets to be, about three
sixteenths of an inch is an approximate guide. You may like
your sweets thicker or thinner.
Using a small round sweet sized cutter, cut out your sweet
orange creams When you have cut out all your sweets arrange
them on parchment paper and allow them to dry on one side,
you will need a little patience, then turn them over and allow
the other side of your sweets to dry.
If you need to pack away your sweet orange creams it’s
a good idea to make sure you put some parchment paper between
the layers of sweets as this will prevent them from sticking
to each other. For that extra special touch you could put
your sweets into little individual sweet cases.
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