Instructions: To make the biscuits combine the flour sugar and butter in a food processor or rub together.

Add the orange rind egg and vanilla essence and work to a smooth dough.

Divide the dough into four and roll each piece to a sausage shape 100mm long.

Wrap individually and chill in the freezer for 10 minutes.

Slice one dough roll into 20 slices and space out on a baking tray or the plain shelf covered with silicon baking parchment.

Bake on the grid shelf on the floor of the roasting oven with the cold plain shelf on the bottom runners or a cold roasting tin on the third runners for 12 to 15 minutes until pale golden.

Turn halfway through the cooking time for even colouring.

Bake on the bottom runners of the bakingoven for 12 to 15 minutes until pale golden.

Turn halfway through the cooking time for even colouring.

Leave the biscuits to cool on the baking tray for 15 minutes then cool on a wire rack.

Cook the remaining biscuits as required. Sandwich the biscuits together with a teaspoon of seville curd.

To make the seville curd place the orange rind juice and butter in a small pan and heat to boiling on the simmering plate.

Stir to ensure the sugar has dissolved. Whisk the egg thoroughly then gradually whisk in the hot orange mixture.

Return the orange curd to the pan place in the simmering oven for 12 to 15 minutes until well thickened giving it a stir every 5 minutes.

Pour into a clean screwtop jam jar and chill.

Storing ready tobake biscuits in the freezer is a great asset. If you store dough ready sliced you can produce home baked biscuits in the time that it takes to prepare tea or coffee for unexpected visitors.

Makes 30

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.