I always dreamt of owning my very own Kitchen Aid. A Kitchen Aid along with a Smeg fridge in the brightest of colours. If I owned one it would be ‘baby-sat’, ‘mixer-sat’, ‘attention-sat’, you name it I’d be greeting it good morning every morning and saying I love you.

So last week I made flaky butter biscuits (gluten-free, emphasis on the flaky) but with a chocolate orange glazed-icing. It was incredible and light. It was times like this I wish I had a Kitchen Aid. So as I was kneading the dough, with my bare hands, I contemplated thinking gosh why am I wishing to be a lazy cook today when I’m certain my grandmother back in the day didn’t have ‘little helpers’.


I know I am on a tangent but once I got into kneading the dough, it excited me as it looked golden in colour and smelt all buttery. Oh, and did I forget to mention it’s low in sugar! I know…calm down. This biscuit recipe makes me feel really relaxed and the chances are I’ll be making it again, just to get the buttery orange aroma waving through my home.

Apologies for the tangent but it’s days like this I feel like I can tell you anything *blowing kisses to my readers*, so if you fancy cooking this recipe, enjoy…


100 grams unsalted butter, softened at room temperature
Approximately 50 grams sugar, possibly less
1 large egg yolk
225 grams plain flour (or gluten-free dessert flour) (plus extra for dusting)
3-5 tablespoons milk

Icing Ingredients:

75 grams icing sugar
1 tablespoon cocoa powder
3-5 tablespoons freshly squeezed orange juice


Line a baking tray with greaseproof paper and set aside and preheat the oven to 200°C.

Add the softened butter and 1 tablespoon of sugar into a mixing bowl and cream until light and fluffy.

Beat in the egg yolk and once combined add the flour and mix well. Add the milk a tablespoon at a time to form a smooth dough.

Roll the dough onto a lightly floured surface, using a biscuit cutter of your choice arrange the biscuits onto the baking tray.


Once laid onto the baking tray, sprinkle with sugar and bake in the oven for 15-20 minutes until lightly golden.

Meanwhile, make the icing, place the cocoa powder and icing sugar into a bowl and mix. Stir in the orange juice until enough has been added to make a thin icing.

Once the biscuits are baked allow to cool and drizzle with the icing.

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