- 125 gm softened butter
- 50 gm pure icing sugar, sieved, plus extra to serve (1/3 cup)
- ½ tsp vanilla extract
- 110 gm plain flour, plus extra for dusting (¾ cup)
- 45 gm cornflour
- 35 gm hazelnut meal (1/3 cup)
- 3 Seville oranges (see note)
- 675 gm caster sugar
- 5 gm pectin (see note)
- 1For marmalade, combine oranges and enough water to cover in a small saucepan over medium heat and simmer until tender (1 hour). Remove oranges with a slotted spoon and set aside to cool. Strain 675ml orange cooking water through a fine sieve into a clean saucepan, add sugar and stir over medium heat until sugar dissolves. When oranges are cool enough to handle, cut into quarters, scoop pulp out with a spoon, place in the centre of a square of muslin, tie muslin corners together and set aside. Thinly slice orange rind into strips and add to orange cooking water along with muslin bag. Bring to a rapid simmer over medium-high heat and cook until mixture reaches 103C on a sugar thermometer (30-45 minutes). Remove muslin bag, squeeze any liquid back into pan with a pair of tongs (discard bag), then simmer until mixture reaches firm setting point. Transfer to a sterilised screw-top jar (see cook’s notes), seal and stand for at least one week before using. Marmalade will keep refrigerated for 6 months. Makes 300ml.
- 2Preheat oven to 180C. Beat butter and sugar in an electric mixer until light and fluffy (4-5 minutes), add vanilla and beat to combine. Stir in flours, then hazelnut meal and a pinch of salt. Roll into walnut-sized balls between floured palms, then place on oven trays lined with baking paper, leaving space for biscuits to spread. Flatten with your palm and bake for 5 minutes. Press your thumb in the centre of each biscuit to form an indent and bake until golden (10-15 minutes). Cool on tray, spoon jam into each indent, dust with icing sugar and serve.
Mike McEnearney uses Seville oranges, which have a sour, intense flavour and are ideal for making marmalade. If they’re unavailable, substitute other oranges. Pectin, a setting agent, is available from the baking section of major supermarkets.
This recipe is from the October 2012 issue of