Radio New Zealand - Te Reo Irirangi o Aotearoa

Orange and Whisky Melting Moments

Chef: Geoff Scott (Owner & Chef, Vinnies Restaurant, Auckland) as heard on Afternoons Friday 30 September 2011

Tags: baking, biscuits, orange, British Isles, whisky

A recipe to celebrate the Rugby World Cup match between Scotland and England at Eden Park on Saturday the 1st of October 2011.  Here is my take on the this traditional Scottish biscuit.

With a father in law from Aberdeen and surname like mine, these delicious melt in your mouth biscuits could only get better with a touch of scotch!  You can make these alcohol free by omitting the whisky and replacing it with extra orange juice.

Makes about 14 finished melting moments.

Ingredients

Melting Moments

• ¼ cup icing sugar
• 175gr butter
• 1 teaspoon equagold pure vanilla extract
• 1 cup flour
• ¼ cup cornflour

Orange & Whisky Icing Filling

• 50gr soft butter
• 1 cup icing sugar
• 1 teaspoon orange juice
• 2 teaspoons finely grated orange zest
• 2 teaspoons scottish whisky

Method

Set the oven to 180C.

Put the icing sugar, butter and vanilla and cream with an electric beater till light and creamy.

Sift in the flour & cornflour and mix gently.

Put the mix into a piping bag or spoon 2 dollar coin size rounds onto a tray with baking paper.

Cook for 10 – 12 minutes, they should be lightly golden.  Allow to cool on a wire cake rack.

For the filling

Put all the ingredients in a bowl and whisk with an electric beater till creamy and light in texture.

Pipe or spoon the filling onto half the biscuits then sandwich them together.  

Now sit back, turn on the rugby and enjoy these with a cup of tea or a wee dram!