Orange Buttercream Digestives

Orange Buttercream Digestives

Makes 14

Plant Based / Dairy Free / Nut Free

Sometimes a piece of cake seems a bit too much on a random weekday, but then a biscuit is not quite enough to satisfy that sweet craving.

These delightful orange flavoured cream filled digestives are the perfect treat for those moments. Offer them to guests with a cup of tea or coffee, have them after a meal, or let them be the meal on a special morning.

Made with wholewheat flour and oat bran, they are soft, creamy and satisfying and taste like heaven!

Ingredients

- For the Digestives-

450g wholewheat flour

200g unrefined golden icing sugar

50g oat bran

1tbsp baking powder

1tsp salt

250g plant based butter block, cubed

125ml unsweetened plant based milk (we use soya)

-For the orange buttercream-

300g plant based butter, softened

300g unrefined golden icing sugar

Juice of half an orange

1tsp orange zest

1tsp orange blossom water

1/2tsp salt

Method

To make the digestive biscuits, mix all the dry ingredients in a food processor.

Add the cubed butter and pulse until you get a sandy consistency.

With the power on, slowly begin to pour in the milk. Stop when the dough comes together in a big ball.

Wrap the dough in cling film and cool in the fridge for at least one hour.

Preheat the oven to 180C.

Take the dough out of the fridge and roll it onto a floured surface, to a 1/2cm thickness.

Cut out circles with a cookie cutter and place them in a lined baking tray. If desired, decorate the biscuits to your liking.

Bake in batches for 15 minutes and then place on a wire rack to cool completely.

To make the orange buttercream, blend all ingredients in a food processor, then spread or pipe onto the biscuits and sandwich them together. Sprinkle with a dash of icing sugar and enjoy!

Notes

Refrigerate any left overs in an airtight container. These biscuits will keep for 2-3 days. Allow to come to room temperature before serving.