Blood Orange and Raspberry Shrewsbury Biscuits
Use luscious red-fleshed blood oranges with fresh raspberries to make a sweet jam to fill these delicious Shrewsbury biscuits. Pop the kettle on, sit back, and enjoy!
Blood Orange and Raspberry Jam
5 blood oranges
4 cups raspberries
1½ cups white sugar
½ cup caster sugar
1 tsp vanilla extract
1½ cups plain flour
½ tsp baking powder
½ cup desiccated coconut
icing sugar, for dusting
To make blood orange and raspberry jam: Squeeze juice from the oranges to make 4 cups.
Place juice, raspberries, and white sugar into a heavy-based pot and stir to combine. Bring to the boil, then reduce to a simmer. Simmer for 35-40 minutes, or until jam thickens.
Preheat oven to 180°C.
To make biscuits, place butter and caster sugar in the bowl of an electric mixer and beat for 8-10 minutes, or until mixture is pale and creamy. Add egg and vanilla, and beat until well combined. Add flour, baking powder, and coconut, and beat for another minute.
Refrigerate for 30 minutes. Divide dough into 2 portions and roll out each portion between 2 sheets of baking paper to a 3mm thickness. Using a 7cm fluted cookie cutter, cut out 24 rounds and place on baking trays lined with baking paper. Using a 4cm cookie cutter, cut rounds from the centre of half the biscuits and discard. Bake for 8-10 minutes, or until just golden. Let cool.
Spread solid rounds with jam and top with cut-out rounds. Sprinkle with icing sugar to serve.