Sort ingredients
peong
QR Code
Listen
Pdf
Preheat the oven to 160°C. Line a baking sheet with baking parchment.
Put the flour, sugar and baking powder into a large bowl and mix together. Add the sultanas, nuts and orange zest, and mix again. Make a well in the middle and pour in the egg. Stir with a spoon until the mixture starts to clump together. Use your hands to bring all the ingredients together, kneading gently to mop up the excess dry ingredients to make a soft dough.
Transfer the dough to the prepared baking sheet, then roll and shape it gently until it measures a log about 23 x 5cm in size. Bake the log for 20–25 minutes, until it is golden brown and feels firm when lightly pressed on top.
Remove from the oven and cool for 5 minutes on a wire rack, keeping the baking sheet to one side. Reduce the oven temperature to 120°C. Transfer the warm log to a chopping/ bread board, then use a large serrated knife to slice it on the diagonal into 16–18 slices, each about 1cm thick. Turn each slice on its side and then lay them all out on the baking sheet.
Return the biscuits to the oven and bake for a further 20–25 minutes, turning over halfway through, until golden and crisp. Transfer to a wire rack to cool completely. Store in an airtight container for up to a week.