Emelia Jackson’s Orange Creams Recipe

Get ready to indulge in a zesty, creamy delight with this irresistible Orange Creams recipe from Some of My Best Friends Are Cookies by Emelia Jackson.

Bursting with vibrant citrus flavour and a smooth, velvety texture, these sweet treats are the perfect balance of tangy and creamy goodness. Whether you’re a seasoned baker or just looking to impress your guests with something unique and delicious. Let’s dive into creating these dreamy orange delights.

Images and text from Some of My Best Friends Are Cookies by Emelia Jackson, photography by Armelle Habib, illustrations by Andrea Smith. Murdoch Books RRP $39.99.

Ingredients:

• 300 g (10 ½ oz) plain (all-purpose) flour, plus extra for dusting
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 110 g (3 ¾ oz) caster (superfine) sugar
• Grated zest of 1 orange
• 165 g (5 ¾ oz) unsalted butter, softened
• 1 egg yolk
• 1 teaspoon vanilla bean paste

Orange cream:

• 50 g (1 ¾ oz) unsalted butter, softened
• 150 g (5 ½ oz) icing (confectioners’) sugar, plus extra for dusting
• Juice of 1 orange
• Pinch of citric acid (optional)

Method:

1. Combine the flour, baking powder and salt in a bowl. Give these dry ingredients a good whisk and set aside.
2. Using an electric mixer fitted with the paddle attachment, mix the caster sugar and orange zest on medium speed – this will help release the oils in the orange zest into the sugar, giving an even more vibrant flavour.
3. Add the butter, egg yolk and vanilla and mix until thoroughly combined but not aerated (we don’t want these to spread in the oven).
4. Finally, add the dry ingredients and mix until a soft dough forms.
5. Wrap the dough in plastic wrap and pop it in the fridge for 1–2 hours. This will ensure the biscuits don’t spread in the oven.
6. Preheat the oven to 180°C (350°F) fan-forced.
7. Line two baking trays with baking paper or silicone baking mats.

8. 

   Roll out the dough on a lightly floured bench until 3–4 mm (1⁄8–3⁄16 inch) thick.

9. Use a fluted cutter to cut out 5 cm (2 inch) rounds and place them on the baking trays, leaving about 2.5 cm (1 inch) between each cookie for spreading.
10. Bake the cookies for 8–10 minutes or until they look dry all the way to the centre but are still blond. Allow them to cool for 10 minutes on the trays before transferring to a wire rack to cool completely.
11. For the orange cream, whisk the butter and icing sugar using the whisk attachment on the electric mixer for 3–4 minutes or until light and creamy.
12. Gradually add the orange juice and whisk for 2–3 minutes or until emulsified.
13. Finally, add the citric acid, if using, and mix to combine.
14. Transfer the orange cream to a piping bag fitted with a 1 cm (1⁄2 inch) round nozzle.
15. Pipe 1 teaspoon of the cream into the centre of half the cookies and sandwich with the remaining cookies.
16. Lightly dust the filled cookies with icing sugar.

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