Orange Shortbread

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • about 3 dozen stars

I make shortbread every year at Christmas. For many reason, one because wrapped in a presentation box or bag they make lovely edible gifts. the second because my kids can get in the kitchen and make them with me. Every now and then i add a hint of flavour, vanilla, edible lavender, and in this case orange.  I also sometimes dip them in dark or white chocolate.

NOTE: To keep your shortbread lovely and soft and crumbly, it needs minimal handling.

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Ingredients

  • 250g Butter softened and chopped
  • 1/2 cup raw caster sugar
  • 1 1/2 cups plain flour
  • 3/4 cup rice flour
  • Zest 1 orange

Instructions

  • 1. Pre heat your oven to 160 degrees C. Beat your butter an sugar until pale and creamy
  • 2. Add flours and orange zest and gently combine using your hands. You only need to get it together as a dough.
  • 3. Wrap in cling film and rest in the fridge for 30 minutes
  • 4. Cover 2 baking trays with paper
  • 5. Flour your surface and roll our dough to approximately 1 cm thick.
  • 6. Using a 4-5cm star biscuit cutter , cut your biscuits, laying them out on the baking trays
  • 7. Bake for 10-15 minutes and allow to cool

Instructions

  • 1. Pre heat your oven to 160 degrees C. Beat your butter an sugar until pale and creamy
  • 2. Add flours and orange zest and gently combine using your hands. You only need to get it together as a dough.
  • 3. Wrap in cling film and rest in the fridge for 30 minutes
  • 4. Cover 2 baking trays with paper
  • 5. Flour your surface and roll our dough to approximately 1 cm thick.
  • 6. Using a 4-5cm star biscuit cutter , cut your biscuits, laying them out on the baking trays
  • 7. Bake for 10-15 minutes and allow to cool

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