Orange Drop Biscuits with Brazil Nuts

Here's an easy recipe to make Sweet Orange Drop Biscuits. These biscuits are perfect for brunch or any lazy morning.

Gingerbread Spice:
ground cinnamon (100 g)
ground cloves (75 g)
ground nutmeg (50 g)
ground ginger (75 g)
ground fennel seeds (125 g)
ground coriander seeds (125 g)
aniseed (125 g)

Dough:
1 cup ground Brazil nuts
3½ cups all-purpose flour, unbleached
1 egg
1 Tbsp. gingerbread spice
1 Tbsp. Brandy
1 cup butter
1 cup sugar
all-purpose flour, unbleached

Filling:
3½ oz Marmalade

Decorate:
5 Tbsp. orange liqueur, such as Grand Marnier or Cointreau
3 Tbsp. orange juice, freshly squeezed
2 cups confectioners' sugar
15 Brazil nut, halved lengthways
silver sugar pearls

Make the Gingerbread Spice:
Mix together the cinnamon, cloves, nutmeg, ginger, fennel seeds, coriander seeds and aniseed.

Make the Dough:
Place all the ingredients in a bowl and knead until smooth using a whisk with dough hook attachments. Wrap in cling film and chill overnight in the fridge.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6) and line a baking tray with grease-proof paper.

Knead the dough well again on a floured work surface and roll out into a rectangle (about 25x50 cm). Cut out smaller rectangles (about 3x5 cm) using a riffled-edge cutter or a pastry wheel.

Place the biscuits on the prepared baking tray and bake for 10-15 minutes until golden brown. Remove from the oven and leave to cool.

Make the Filling:
Sieve the marmalade and brush it onto half the biscuits. Place the other biscuits on top to create sandwiches.

Make the Glaze:
Mix together the liqueur, orange juice and icing sugar to create a thick glaze. Fill ⅓ into a piping bag and decorate half the sandwich biscuits. Use the remaining glaze to coat the rest of the biscuits then stick the Brazil nuts on top. Add a dot of icing to the nuts and decorate with a sliver pearl. Leave to dry.

Makes 4 servings.