Orange Vanilla Biscuit (12+ Months)

Orange Vanilla Biscuit (12+ Months)

A wonderful biscuit that melts in the mouth… Its texture and taste are just as good as the ones in packages… I used vanilla in a recipe for the first time when I was making biscuits for Barlas, and of course, I used the real thing, not synthetic vanilla. Did you know that the package vanilla does not contain an iota of real vanilla, and that real vanilla is a brownish brown close to black? Those packaged vanillas we know are both sugary and artificial. That's why I use real vanilla. To remove the vanilla powder from the vanilla pod, cut the vanilla pods vertically on the cutting board with a knife and scrape the vanilla powder inside with the tip of the knife. About half a teaspoon of vanilla powder comes out of 1 stick. Don't throw away the shells of the sticks, put them in your candy jars and you'll have vanilla flavored candy. 

NOTE: If you do not use vanilla, if you use apple zest instead of orange peel, the recipe takes 6+ months, for your information.


  • 2 teaspoons of whole wheat flour
  • 2 teaspoons of rice flour
  • 1 teaspoon of bicarbonate of soda
  • 1 tablespoon of orange juice
  • 2 vanilla sticks
  • 3 tablespoons butter (room temperature)
  • 3 tablespoons of olive oil
  • 2 tablespoons of homemade yogurt
  • 1 orange zest


  • The flour is sieved through a sieve, vanilla powder, baking soda and 1 tablespoon of orange juice are added on top of the baking soda. (This process is important to activate the carbonate.)
  • Open the middle of the dry ingredients and add butter and olive oil at room temperature. It is kneaded. After kneading a little, yogurt and orange zest are added and kneaded again.
  • For biscuits that fall apart in the mouth, it is normal for the dough to be hard to assemble during production, don't expect a dough like bread dough.
  • If your dough is ready, wrap the dough in cling film and leave it in the refrigerator for 1 hour. The butter will freeze and the dough will be easier to work with.
  • After 1 hour, roll out the dough to a thickness of half an inch and shape it and bake it on a baking paper lined tray for 20 minutes at 170 degrees.

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