Orange diamonds

Name: Orange diamonds
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 250 g Wheat flour (Type 1050); 1 egg (size M); 120 g Honey; 2 TABLESPOONS Milk; 100 g cold butter or; 7-10 Tbsp Margarine; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp pulp of 1 vanilla pod; 7-10 Tbsp Cling film; baking paper; 2 untreated oranges; 2 TABLESPOONS Honey; 4 coated Tbsp; 7-10 Tbsp Hazelnut Nougat Cream; 7-10 Tbsp (health food store)

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

250 g Wheat flour (Type 1050)
1 egg (size M)
120 g Honey
2 TABLESPOONS Milk
100 g cold butter or
7-10 Tbsp Margarine
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp pulp of 1 vanilla pod
7-10 Tbsp Cling film
baking paper
2 untreated oranges
2 TABLESPOONS Honey
4 coated Tbsp
7-10 Tbsp Hazelnut Nougat Cream
7-10 Tbsp (health food store)

Directions

1
Put flour, egg, honey, milk, fat in flakes, lemon peel and vanilla pulp in a mixing bowl and work well with the dough hooks of the hand mixer. With cool hands quickly knead to a smooth dough.
2
Cover and leave to cool for approx. 1 hour. Roll out dough between 2 layers of foil thinly and cut out rhombuses with a dough wheel. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 12 minutes until golden brown.
3
In the meantime, wash the oranges hot, rub dry, peel the skin thinly and cut into fine strips. Bring 80 ml water to the boil, add orange strips and boil down over a low heat for 10 minutes.
4
Finally, stir in the honey and let the orange strips caramelise slightly. Spread half of the lozenges with nougat cream, place the remaining lozenges on top, press lightly and decorate with orange strips.
5
Makes about 40 biscuits.