125g of butter
1/2 cups of caster sugar
1/2 teaspoon of vanilla essence
2 cups of plain flour
1 teaspoon of baking powder
1 tablespoon of milk (any kind)
To make the orange filling:
The zest of 1 orange
1/4 cup of white sugar
1/4 cup or freshly squeezed orange juice
3 tablespoons of butter
2 teaspoons of lemon juice
2 drops of red food colouring (to enhance the orange colour)
Preheat the oven to 180 degrees Celsius, and prepare a baking tray by either lightly greasing it or covering it with a layer of silver foil.
In a mixing bowl, place the butter, caster sugar and vanilla essence and beat with an electric mixer until creamy and completely combined.
Add the egg and beat through thoroughly.
Sift the flour and baking powder into the mixing bowl on top of the butter and sugar mix and beat until just combined.
Turn off the electric mixer.
Add the milk to the flour and butter mix. Use a wooden spoon to stir the milk through until combined, being careful to stop mixing once combined to prevent over mixing of the biscuit dough.
Coat your hands in flour so that the biscuit dough doesn't stick. Roll dough balls using 1-2 teaspoons worth of dough and place each on the prepared baking tray. Leave about 2 centimeters of space between each biscuit dough ball to allow for spreading on baking.
Use the tip of a wooden spoon handle to make an indent in the centre of each dough ball. This indent will be used to place the orange curd in.
Leave the dough balls to the side while making the orange filling.
In a saucepan, place the sugar and orange zest. Use your fingers to rub the zest into the sugar to transfer the flavour and colour.
Lightly beat the egg.
Add the orange juice, lemon juice, lightly beaten egg and butter to the pan and cook over a medium heat, whisking constantly. The lemon juice is added to prevent the orange curd from becoming overly sweet.
Continue whisking until the mixture thickens. Add food colouring to create the desired orange-ness.
Once thickened, allow the curd to cool slightly.
Place spoons of the orange curd into each biscuit dough indent.
Bake for 12-15 minutes until the biscuits are light brown.