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ORANGE BUTTER BISCUITS

250g butter
grated rind of 1 orange
1 cup icing sugar
2 cups sifted flour

2 eggs, beaten
1/2 cup sugar
rind of 1 orange
1/4 cup strained orange juice
30g butter

Preheat oven to 180 C. Beat the butter and grated rind until
creamy. Add icing sugar and beat well. Stir in flour and combine.
Roll level teaspoons of the mixture into balls and place on ungreased
oven trays. Press down with a fork dipped in cold water (to prevent
sticking) to flatten mixture into round discs. Bake 10 - 12 minutes
or until light coloured. Cool on rack. Store in an airtight
container.

To Make Orange Butter:

Place eggs with sugar, rind (I cut the rind in strips and removed
them after cooking), juice and butter in a saucepan and stir over
a gentle heat until thick. DO NOT BOIL. This takes about 10
minutes. Cool completely, stirring occasionally. Before serving
join biscuits with orange butter. Makes 20 pairs.

Note: Keep the shortbread in an airtight tin and the butter in the
refrigerator. Join together only as many as you intend to use at
a time.

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