Ingredients

Serves 4-6

1¾ cups SR flour
60g unsalted butter, cut into small cubes and chilled
½ cup caster sugar
1 tsp orange rind, grated finely
1 tsp vanilla extract
1 egg
¼ cup milk
1 tbsp water
1 tbsp Grand Marnier or Cointreau

Method

Place flour and sugar into the bowl of the food processor and process until combined.  Add butter and pulse until combined.  Add combined rind, vanilla, egg and milk and process until mixture comes together.

Turn onto a floured surface and knead until dough is smooth and soft.

Roll dough out to 1cm thickness and using a 5cm round cutter, cut out biscuits.  Place onto baking trays lined with baking paper and cook in a moderate oven (180°C or 160°C for fan forced)  for 15-20 minutes or until lightly golden.  Cool on a wire rack.

When biscuits are cold, cut in half with a serrated knife and brush each cut side with combined water and liqueur.  Sandwich together with whipped cream and dust with icing sugar before serving.

Notes:
I like to use an orange liqueur as it combines well with the orange rind in the biscuit.  You could use something like Amaretto if you like.

It would be a good idea to let the biscuits sit for a short time (1 -2 hours) before serving as they soften up slightly and gain an almost scone like consistency.  It also allows the liqueur to soak in.