Orkney Kisses

Pro tips

• Ensure margarine and butter are at room temperature before creaming to achieve a light, fluffy dough that produces tender biscuits.
• Do not overbake; biscuits should be pale golden at the edges with barely any color on top—they continue cooking slightly as they cool.
• Sift the cornflour and self-raising flour together to remove lumps and aerate the dry ingredients for a lighter crumb structure.
• Beat the buttercream icing thoroughly until pale and fluffy so it spreads easily without cracking the delicate biscuits.

Substitutions

• Margarine → butter (use same weight; note that all-butter dough may be slightly richer and require careful handling)
• Vanilla essence → almond extract or lemon extract (use ½ teaspoon for stronger flavors)
• Milk → single cream or water (note that cream creates a smoother filling)

Storage & make-ahead

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.

What is the difference between Orkney Kisses and regular shortbread?

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.

Can I make Orkney Kisses ahead of time?

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.

Why are they called Orkney Kisses?

The name refers to the two biscuits 'kissing' together when sandwiched with the buttercream filling between them.

What butter or margarine should I use?

Use room-temperature margarine for the dough and unsalted butter for the buttercream icing to control salt content and ensure proper texture.

How do I know when the biscuits are baked properly?

Bake until the edges are light golden and the biscuits are firm to the touch but still pale, typically 12-15 minutes at 180°C.