Frances Bissell

Orange flower crescents

Preparation info
  • Makes about

    18

    • Difficulty

      Medium

Appears in
The Floral Baker: Cakes, Pastries and Breads
The Floral Baker

By Frances Bissell

Published 2014

  • About

These pale, delicate and scented shortbread-like biscuits will accompany a tangerine sorbet or ice-cream to perfection. It is important not to let them brown.

Ingredients

  • 200 g/7 oz/1¾ cups plain flour
  • 175

Method

Line or grease two baking sheets.

Rub the flour and butter together, add the sugar, almonds, zest and orange flower water, kneading to a stiff paste. Roll out to about 1 cm/½ inch thick and careful