Ingredients with Measurements:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup cold butter, cubed
• ¾ cup light brown sugar
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract
• 2 tablespoons orange juice
• ½ cup dried cranberries
Special Equipment Needed:
• Baking sheet
• Parchment paper
• Rolling pin
• Cookie cutter
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cubed butter and use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the brown sugar, orange zest, vanilla extract, and orange juice until combined.
5. Add the dried cranberries and mix until evenly distributed.
6. Turn the dough out onto a lightly floured surface and knead it until it comes together.
7. Roll the dough out to about ¼ inch thick.
8. Use a cookie cutter to cut out the biscuits and place them on the prepared baking sheet.
9. Bake for 12-15 minutes, or until the biscuits are golden brown.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F
Serving Size: Makes about 24 biscuits
Nutritional Information (per biscuit):
• Calories: 140
• Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 90mg
• Carbohydrates: 18g
• Fiber: 1g
• Sugar: 8g
• Protein: 2g
Substitutions for Ingredients:
• All-purpose flour: You can substitute whole wheat flour for the all-purpose flour if desired.
• Butter: You can substitute vegan butter or margarine for the butter if desired.
• Light brown sugar: You can substitute dark brown sugar for the light brown sugar if desired.
• Orange zest: You can substitute lemon zest for the orange zest if desired.
• Orange juice: You can substitute lemon juice for the orange juice if desired.
• Dried cranberries: You can substitute raisins or chopped dates for the dried cranberries if desired.
Variations:
• You can add other dried fruits such as chopped apricots or cherries to the biscuit dough.
• You can add spices such as cinnamon, nutmeg, or cardamom to the biscuit dough.
• You can add chopped nuts such as walnuts or pecans to the biscuit dough.
Tips and Tricks:
• Make sure the butter is cold before adding it to the biscuit dough.
• Use a light touch when kneading the biscuit dough.
• Roll the biscuit dough out to an even thickness for even baking.
Storage Instructions:
The biscuits can be stored in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
The biscuits can be reheated in a 350°F oven for 5 minutes.
Presentation Ideas:
The biscuits can be served on a platter with a bowl of butter or jam for spreading.
Garnishes:
The biscuits can be garnished with a sprinkle of powdered sugar or a drizzle of melted chocolate.
Pairings:
The biscuits pair well with a cup of tea or a glass of cold milk.
Suggested Side Dishes:
The biscuits can be served with a side of fresh fruit or a salad.
Troubleshooting Advice:
• If the biscuits are too dry, add a tablespoon of orange juice to the biscuit dough.
• If the biscuits are too crumbly, add a tablespoon of melted butter to the biscuit dough.
Food Safety Advice:
• Make sure all ingredients are fresh and not expired.
• Wash your hands before and after handling the biscuit dough.
• Make sure the biscuits are cooked through before serving.
Food History:
Digestive biscuits were first created in the 19th century in Scotland as a way to aid digestion.
Flavor Profiles:
The biscuits have a sweet and tart flavor from the combination of orange and cranberries.
Serving Suggestions:
The biscuits can be served as an after-dinner treat or as a snack with a cup of tea.
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Region: British