I have never needed an excuse to fire my oven, but the month of August presents an extra wonderful opportunity to do so as my family gets to celebrate two birthdays in the same month within a space of one week. My youngest one enjoys the special privilege of being the birthday boy first and he keeps throwing ideas for his dream birthday cake for the year, not having an penchant for fondant cakes limits my options, these days however the trend of cakes is more towards naked cakes and especially the drip cake and so this kind of works out well for me.
Following my spoilt Apple of my eye is my hubby. He is the opposite with the traditional fruit cake and his palate for cakes is limited to the standard vanilla sponge and at best a slight variation of it. He is also easily satisfied with an Apple tea cake.
Last few weeks I have been slightly distracted with our ageing parents/ in laws not keeping well and because I am a huge believer in the power of positive thinking I have realised that all it takes is a shift in the way we think. I have a got few books that keeps me on track when I am off trail. One such book I find it very motivating is “Treasure yourself” by Miranda Kerr. The confidence and spirit one eventually gets after staying tuned to the power of thoughts are simply awesome. She recommends using positive affirmations as a way to help to achieve the sense of positivity.
I love her saying
Don’t worry….. be happy! It is easy to get caught up in worrying about whats’s going on in your life and the thoughts and opinions of others.
So if ever when I am feeling off balance and things are not working as planned and no amount of banging my head actually helps, swinging past these self help books does a great amount of mentoring and lifts up the spirit. I have also realised that walking leisurely along a trail closer to nature does help a lot to soothe and change the thoughts.
Now coming back to my recipe. I got an instant vibe flipping through Valli little ‘s book Indulge. She needs no introduction to foodies out here. She is just amazing. I was introduced to her collection of recipes through the Delicious Mag. I found her recipes quite simple and versatile.
This biscuits were just so simple that I couldn’t find any excuse to fire my oven. All the ingredients were on the finger tips, just needed to fire up my spirits. I love the light texture of the biscuits and would go well with varied flavours of buttercream. Since I love the orange cream biscuits so I thought of sandwiching them with orange butter cream rather than Nutella.
- 1¼ cups Self raising flour
- ¾ cup Nutella or chocolate hazelnut spread
- 1 egg
- 40g unsalted butter, soften
- 1 tsp Orange zest
- cocoa powder to serve
- Using a electric beater whisk butter, egg and nutella for 2 to 3 minutes until thick.
- Gradually add flour, beating continously, until you have a sticky dough.
- Using floured hands, roll 1 teaspoon dough into a ball.
- Place on baking tray lined with baking paper. Bake for 6 to 7 minutes on preheated oven of 180'C until firm to touch.
- Transfer to a wire rack to cool completely.
Sandwich them using orange buttercream or nutella. Serve dusted with cocoa.
Orange Butter cream
1 cup shifted icing sugar
1 to 2 tsp orange juice
1 tsp orange zest
Mix them all together and add more juice if required to get a spreadable consistency