In keeping with our Sussex theme, I give you Brighton Buttons. They’re little orangey melt-in-the-mouth morsels, sandwiched together with apricot jam. The original recipe said to use a piping bag, but who can bothered with that? Dollops with a teaspoon worked perfectly well for me.
Brighton Buttons (makes 12)
You’ll need:
- 120g butter, softened
- 30g icing sugar
- 120g plain flour
- Zest of 2 oranges
- A few tbsp apricot jam
- Preheat the oven to 180c / gas 4.
- Cream together the butter and icing sugar.
- Stir in the flour and zest. Mix well
- Put 24 dollops of mixture onto a lined baking tray.
- Bake for 10-15 minutes until golden brown.
- Remove from oven and leave to cool on the tray.
- Once they’re cold, sandwich the cakes together in pairs with some apricot jam. Sprinkle with icing sugar if you’re feeling fancy.
These look so tasty, and as a native Sussexian (?) I feel it is my duty to bake and devour a batch!
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