125g softened butter
1/4 cup caster sugar
1 cup plain flour
1/4 cup rice flour
2 tsp finely grated orange rind
1/2 tsp coarsely chopped thyme
100g softened butter
1 cup icing sugar
1 tsp finely grated orange rind
3 tsp orange juice
1. Using an electric mixer beat softened butter and caster sugar in a bowl until pale and creamy.
2. Add plain flour and rice flour, stir until dough comes together.
3. Shape into a disc.
4. Preheat oven to 160C.
5. Prepare 2 baking trays by lining with baking paper.
6. Place the dough on a lightly floured surface.
7. Add the orange rind and thyme. Knead until smooth.
8. Roll dough out on a lightly floured surface to a 3mm-thick disc.
9. Use a 4cm cookie cutter to cut your desired shape from the dough.
10. Place on the prepared baking trays.
11. Bake for 10-15 minutes or until lightly golden. Ensure to swap the trays halfway through.
1. To make the orange buttercream, use an electric mixer to beat the butter in a bowl until very pale.
2. Gradually add the icing sugar, 1 tablespoon at a time, beating well after each addition.
3. Add the orange rind and juice, beating until well combined.
4. Place in a piping bag fitted with a 5mm plain nozzle.
5. Once biscuits have cooled down, pipe the orange buttercream over half the biscuits.
6. Top with the remaining biscuits.
Recipe supplied by Taste.com.au