Turn your oven on to 180°C / 200°C, Line your baking sheet and leave to one side
In your bowl, measure out the flour, baking powder, caster sugar, salt, zest and mix together
Working quickly (as the orange juice will activate the baking powder), mix the orange juice and the olive oil into the flour mixture and turn out onto a lightly floured work surface
Roll out the dough to a rectangle that is about 6-7mm thick and around 15cm x 26cm in shape
Cut thin strips about 6-7mm across (so their cross section is square). Take two strips and twist them around each other. The intertwined biscuit will be about
Place the biscuit on the prepared baking tray and repeat with the remaining strips to make more biscuits, adding them to the tray as well
Place the tray towards the bottom of the oven and bake for 12-14 minutes: the biscuits will be nicely browned
Bring out and cool in the baking tray for a few minutes and then transfer to a wire rack
Meanwhile, mix the icing sugar and orange juice together to make the icing.
Using a teaspoon, drizzle the icing back and forth over the biscuits and leave to dry for an hour or so.
Perfect for 5-6 days when stored in an airtight container
