Method Preheat the oven to 190C/180C fan/gas mark 5. To make the topping, melt the butter in an ovenproof 25cm sauté pan and add the sugar. Cook over a medium heat until dark and almost ...

This is based on a classic orange polenta cake. However, I find polenta (a type of cornmeal) can have a slightly gritty texture. I now use semolina instead – which is ground from hard durum wheat.

These cookies are light and delicate. Do not skimp on the orange zest, which should ripple throughout the cookie.

Winter is citrus season, so let these orange-infused cookies snap you out of any seasonal doldrums and brighten your day.