Cream butter and sugar until pale and fluffy. Add eggs one at a time stirring continuously. Mix in orange juice, orange rind, milk, cream and vanilla extract slowly until incorporated.
Sift flour into the mixture a bit at a time mixing slowly and continuously. Once the mixture has been made turn the oven on to 180ºC to preheat the oven.
Next you’ll have to shape the dough. Take a small piece and roll it in well-floured hands until it looks like a snake. Then twist it around itself so it looks like a rope. This is the traditional shape you’d see in Greek bakeries.
Place dough on a lined baking tray and brush with egg wash. Bake in the oven for 12 minutes or until golden. The biscuits will keep in an airtight container for up to 10 days.
Recipe and Photography by Adeline and Lumiere