"Bag-End Biscuits": A Hobbit’s Recipe

“Bag-End Biscuits”: A Hobbit’s Recipe by Astrid Tuttle Winegar

I’m going to picture one of our favorite hobbits, Mr. Bilbo Baggins, reading his “morning letters.” He’s about to enjoy his day (his less noisy and more green day) when this incredibly annoying wizard intrudes, whose only mission seems to be destroying Bilbo’s cozy, complacent world.

After this encounter, I imagine Bilbo escapes into his comfortable and luxurious Bag-End bachelor pad (well, “scuttle” is the word Tolkien uses…); relieved that he can now spend his afternoon reading about Tookish adventures, certainly not participating in any such nonsense.

It’s a good thing he’s already baked some delicious biscuits to nibble on. Little does he know, he better enjoy them now, because those uncivilized and rude dwarves are going to take over his pantries tomorrow…

“Bag-End Biscuits”

3 large oranges
1 cup plus 1 tablespoon soft salted butter
½ cup sugar
2½ cups all-purpose flour
1½ cups powdered sugar

Using a microplaner or fine grater, remove as much of the zest from the oranges as you can. You should have at least 3 tablespoons; set aside. Cut oranges in half and juice them. If necessary, strain the juice; reserve ¼ cup and save the rest in a small bowl.

Preheat oven to 350°. Coat a large baking sheet with cooking spray or grease lightly. In a large bowl, cream the 1 cup butter, sugar, and 2 tablespoons zest. Add the flour and the reserved ¼ cup juice; mix well. On a lightly floured surface, pat and roll out the dough to a 6″ by 12″ rectangle, about ½” thick. Cut into 1″ by 2″ pieces. Carefully place on the baking sheet. Bake 16-20 minutes, until the cookies are just slightly brown on the bottom. Cool on pan for 2 minutes. Carefully place them on a rack and cool for one hour.

In a medium bowl, whisk together the powdered sugar, 1 tablespoon butter, remaining zest, and 2 tablespoons juice. This should have the consistency of an icing, not a glaze. You might add a smidge more juice if you think it is too thick. With a recessed spatula, spread about a teaspoon of icing on each cookie and leave on rack over the baking sheet for about ½ hour to set. Keep covered at room temperature. Makes 36.

These intensely orange-flavored cookies are called Richard’s Orange Biscuits in my cookbook, Cooking for Halflings and Monsters: 111 Comfy, Cozy Recipes for Fantasy-Loving Souls, which is now available exclusively on the Amazon Kindle: CLICK HERE!