- 240g butter, at room temperature
- 215g (1 cup) caster sugar
- 1 tbs finely grated tangelo rind
- 1 egg, lightly whisked
- 375g (2 1/2 cups) plain flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- Plain flour, to dust
- Use an electric beater to beat together the butter, sugar and tangelo rind in a large bowl until pale and creamy. Add the egg and beat until combined. Sift the flour, baking powder and cinnamon over the butter mixture and stir until combined.
- Turn dough onto a lightly floured surface and knead for 1 minute or until smooth. Divide into 4 equal portions. Roll each portion into a 12cm-long log. Wrap in plastic wrap and place in the fridge for 1 hour to chill.
- Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Use a sharp knife to cut each biscuit log crossways into 12 even slices. Place biscuits on prepared trays, about 3cm apart. Bake in preheated oven for 20 minutes, swapping trays halfway through cooking, or until golden brown and cooked through. Set aside on the trays for 30 minutes to cool completely.
- These biscuits will keep in an airtight container for up to 3 days.