Orkney Kisses
Orkney Kisses are traditional Scottish biscuits made with cornflour and self-raising flour, then sandwiched together with vanilla buttercream icing. These delicate cookies are a classic choice for Scottish High Tea.
Orkney Kisses are traditional Scottish biscuits made with cornflour and self-raising flour, then sandwiched together with vanilla buttercream icing. These delicate cookies are a classic choice for Scottish High Tea.
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Sift the flour and cornflour together
Cream the margarine and the icing sugar together with an electric whisk
Add the flour and mix it all together
Put baking paper on a baking tray
Roll into balls the size of a walnut and place on the tray (12g each for precision, making 38 balls total)
Flatten the balls slightly with a fork so they look more biscuit-like and have a flat edge on the bottom
Bake in a preheated oven at 160°C for approximately 15 minutes until lightly tanned
Allow to cool
To make the icing, sift the sugar and soften the butter
Add the milk and vanilla essence to the butter and sugar
Mix with an electric whisk and put the mixture in the fridge until it is quite stiff
Once both the biscuits and the icing is cool put a generous dose of icing on one biscuit and join it together with another
Store unfilled biscuits in an airtight container at room temperature for up to 5 days, or assemble and refrigerate filled biscuits for 2-3 days before serving.
Orkney Kisses use a combination of cornflour and self-raising flour for a lighter, more tender texture than traditional shortbread, and are sandwiched with buttercream rather than served plain.
Yes, store unfilled biscuits in an airtight container for up to 5 days, or assemble and refrigerate filled biscuits for 2-3 days before serving.
The name refers to the two biscuits 'kissing' together when sandwiched with the buttercream filling between them.
Use room-temperature margarine for the dough and unsalted butter for the buttercream icing to control salt content and ensure proper texture.
