Orange cream biscuit is one thing that my sisters love having with their tea. Its one of those biscuits that disappears easily when they are around. Indian store sells them and my sisters are its biggest customers. So I decided to make this for them during Christmas and pleasantly surprised that I came up with a product that had 100% the same taste minus the cream in between. Anyway, my verdict was not enough for me, I had to give it to the pros and ask them what they thought of it.They said it was even better without the cream because they can have more of it. All these results were great, what amazed me was I mailed these to my sister in Chicago after 18 days and she said that it was crunchy and fresh. Though, I am not a great fan of orange cream biscuit, this was one of my food experiments.
White/yellow cake mix (Duncan Hines)-1 box
Oil - 1/4 cup
Butter - 1/4 cup
Egg - 1 ( can also use egg substitute)
Orange Essence - a tsp or two
1. Mix the oil, butter,orange essence and egg with the mixer until they are well incorporated.
2. Remove the cake mix and pass it throw a sieve so as to make the mix airy.
3. Add this to the liquid mix and mix it on medium speed until they all come together and form a dough.Put the dough in a cling wrap and roll it to form a log. Cover them up well and put the dough into the fridge for 20 minutes.
4. Remove the dough when it is well set and chilled and slice it into cirlces about 24 and place them on the baking sheet lined with parchment paper and bake them at 350degrees for 12 minutes.
5. Important thing to do halfway through at about 6 minutes is to turn the trays around as that the front is in the back and the back is in the front for the cookie to be cooked evenly.
6. After 12 minutes allow it to cool and remove and store them in air tight container.
NOTE: If you use chocolate cake mix add 2 tbsp of water to this mix.
To add cream in between the biscuit mix equal quantities of powdered sugar, butter, orange essence, orange food coloring and make Sand witches of the biscuits.