Bake of the Week: Sunny Seville Biscuits

YOU know at Bake of the Week, we love cake. We can’t get enough of the stuff. But sometimes, a biscuit can be just as tasty.

These Seville biscuits are a great example. They have a smashing orangey tang and a buttery loveliness to them.

The recipe tells you to transfer them to a rack to cool them. Personally, we think they should be eaten, still warm, with a nice cuppa.

You’ll need

125g plain flour

½tsp baking powder

50g oats

100g Duerr’s Fine Cut Sunny Seville Marmalade

100g unsalted butter

50g golden syrup or honey

25g light soft brown sugar

Method

Preheat the oven to 180C/160C fan/gas mark 4/350F.

Line a baking sheet with baking parchment.

Sift the flour and baking powder into a large bowl then stir in the oats.

Add the marmalade, butter, syrup or honey into a heavy based saucepan and gently heat until the butter has melted and the sugar dissolved, making sure not to let it bubble. You may need to whisk a little to break up the marmalade properly.

Pour the warm mixture over the dry ingredients in the bowl and stir thoroughly to combine.

Place heaped tablespoons of mixture on to the baking sheet, leaving plenty of space in between for the biscuits to spread.

Bake for 12 minutes until lightly golden. Allow to cool for a minute on the tray, then transfer to a rack to finish cooling.