Meme’s orange & fennel Easter biscuits

These biscuits take me straight back to childhood Easters with Meme, my father’s mother. They smell so beautiful and keep in an airtight container for about five days.

Ingredients

4 oranges, zested and juiced
3 teaspoons fennel seeds
3 teaspoons aniseed
150 grams brown sugar
150 grams caster sugar
2 eggs, plus 1 egg, to brush
375 grams plain flour
125 grams self-raising flour
1 pinch salt
200 grams butter, softened

Method

In a small pot, combine orange zest and juice, fennel seeds and aniseed. Bring to the boil and simmer until reduced to 2 cm depth. Transfer to a large mortar and pestle and grind the seeds in the liquid. Whisk the zest and seed mix with sugars and eggs.

In a large bowl sift the flours and salt, and then rub in the butter until it resembles breadcrumbs. Make a well in the centre and pour in the combined egg, zest and seed mix. Bring it together to form a firm dough that is not too stiff and dry (if it is dry, add a dash of milk to soften).

Preheat oven to 180°C.

Oil your hands and roll walnut-size portions into crescent shapes. Lightly beat the extra egg to make an egg wash. Brush biscuits with egg wash and bake for 10 to 12 minutes.

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