- Serves: 4-6 (makes 25 biscuits)
- Cook Time: 20 minutes
- Prep Time: 40 minutes plus chilling
- Effort: easy
For the oranges
- 150 g caster sugar
- 150 ml water
- 1 large sprig rosemary
- 1 tsp black peppercorns
- 6 blood oranges, or 4 large oranges
- lightly whipped cream, to serve
For the lace biscuits
- 110 g rolled oats
- 1 tbsp plain flour, sifted
- 220 g caster sugar
- 1/4 tsp salt
- 110 g butter
- 1 large egg, lightly beaten
- 1/4 tsp vanilla essence
1. For the oranges: put the sugar, water and rosemary in a pan. Crush the peppercorns coarsely and add them to the pan too. Stir over a medium heat until the sugar has completely dissolved.
2. Bring to the boil, turn down the heat and simmer for 5 minutes. Cool until tepid and strain.
3. Pare the orange zest off 1 ½ small oranges or 1 larger one, and shred. Drop into a small pan of boiling water and blanch for 1 minute. Drain and dry on kitchen paper.
4. Peel all the oranges, removing as much of the bitter white pith as you can, and slice thinly. Place in a bowl and pour over the syrup. Scatter with the shredded zest. Chill in the fridge for at least 1 hour before serving.
5. For the lace biscuits: preheat the oven to 170C/gas 5. Line several baking trays with non-stick baking paper.
6. Mix the oats, flour, sugar and salt in a large bowl.
7. Melt the butter, and while still hot, pour over the dry ingredients. Stir until evenly mixed. Make a well in the centre and add the egg and vanilla essence. Mix thoroughly.
8. Drop teaspoons of the mixture on to the baking sheets leaving a good 5cm gap between each dollop. Bake for 10-12 minutes until golden brown. Cool on wire racks.
9. Serve the oranges and biscuits with lightly whipped cream.
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