These delicate little biscuits make a sweet accompaniment to my favourite January FODMAP friendly fruit, blood oranges. It’s always a gamble knowing how bloody an orange will be. Some will have a beautifully mottled ruby skin but a disappointingly plain orange interior. It’s not the end of the world, as these biscuits will work year-round with any sweet orange. The biscuits will soften slightly over time so keep in an airtight container if you are not eating them straight away.
I have tried making this recipe using a fan oven but it didn’t work as well as using the oven on a standard setting. I have made this recipe 3 times and each time the mixture has made 24 biscuits, the little dollops will be very small but will spread considerably, do leave enough room.
Serve with one orange per person. To slice the oranges, cut the top and bottom off the fruit and stand on a chopping board. Using a fearsomely sharp small, knife, cut away the peel in strips from the top to the bottom, following the contours of the orange. Cut the flesh into slices as thinly as you can.
Makes 24 biscuits, serves 4-6
80g soft butter
70g caster sugar
Finely grated zest of ½ orange
1 large egg, lightly beaten
75g gluten-free plain flour blend
Pre-heat a standard oven to 180°C. Line two baking sheets with non-stick paper or silicone liners. Adjust the shelves inside the oven until they are two-thirds of the way up the oven.
In a stand mixer, or using electric beaters, whisk together the butter, sugar and orange zest, scraping down the sides of the bowl as necessary, until it is light and fluffy. Whisk in the egg, it will look curdled to begin with but continue until it looks evenly combined.
Mix together the flour and polenta and add to the rest of the mixture. Whisk again until everything is fully combined, scraping down the sides of the bowl with a silicone spatula as necessary. Using a teaspoon, place 6 small blobs on each sheet, each blob being 2cm -2.5cm diameter.
Bake for 6 minutes, until the outside has brown and the middle still golden. Remove from the oven, allow to stand on the tray for 1 minute before gently lifting off the tray with a small palette knife and placing on a cooling rack. Remove the paper or liner from the trays, and ‘reload’ with the remaining mixture. Slide the blobbed liners onto the baking sheets and bake. Do watch these like a hawk – they can turn black within a minute! Use my picture as a colour guide.
Oranges - FODMAP’s have not been detected in oranges but a serving size is suggested as 130g
Polenta – cooked 225g
Check the ingredients of your plain flour blend for High-FODMAPs
Butter is high in fat and does not contain carbohydrates.
Sugar – 14g