Try our melting moments recipe with blood orange curd then try more blood orange recipes.


  • 250g butter, very soft
  • 50g icing sugar
  • 250g plain flour
  • 50g custard powder


  • 2 blood oranges, both zested and 1 juiced
  • 40g golden caster sugar
  • 40g unsalted butter, chopped into small cubes
  • 1 egg yolk
  • 100g mascarpone


  • STEP 1

    Heat the oven to 190c/gas 170c/gas 5 and line a baking sheet with baking parchment.
    Put the butter, icing sugar, flour and custard powder in a food processor and whizz to a soft dough. Spoon into a piping bag with a round nozzle.

  • STEP 2

    Pipe small round biscuits about 4cm wide out on the baking sheets and press down on each with a wet finger to get rid of any peaks, or use a wet fork to make stripes.
    Bake for 15-20 minutes or until firm to the touch. Leave to cool completely.

  • STEP 3

    Put the juice and zest in a saucepan and bring to the boil, reduce by half and then mix in the caster sugar and butter and let the butter melt.
    Cool for a few minutes then gradually mix in the egg yolk. Stir over a low heat for 10 minutes until the mixture thickens, being careful not to let it boil.
    Cool completely and fold in the mascarpone.

  • STEP 4

    Sandwich two biscuits together with the filling. Eat these within the day as they will soften over time or leave them unfilled until you need them.


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