Orange Shortbread recipe
Shortbread biscuits are one of my favourite types of biscuits. It is said that they originate from Scotland and were traditionally served around the festive season. The most basic shortbread recipe is made with just four ingredients, butter, sugar, vanilla extract, and flour.
Nowadays, however, a lot can be added to the basic dough, for example, chocolate chips to make chocolate chip shortbread.
This shortbread recipe is quite delicate and an almost melt in the mouth kind of recipe and to achieve that I used some cornflour as well as plain white wheat flour. This orange shortbread recipe does not make orange biscuits as the name suggests but the orange zest gives the orange flavour.
- 125g butter, softened
- 65 grams caster sugar
- 150g plain flour
- 30 grams cornflour
- zest of one small orange
- Preheat the oven to 150°C/ gas mark 2.
- Cream together the butter and sugar until light and fluffy. Mix in the orange or lemon zest.
- Sift in the flour and roughly combine. Using your hands, bring the mixture together to form a dough. Wrap in clingfilm and refrigerate for 15 minutes.
- Remove from the fridge, roll out on a floured surface to around 3-5mm in thickness. Cover the disc in cling film and return to the fridge for a further 15 minutes.
- Cut out your shortbread shapes. Place on a greased and lined baking sheet and, using a fork, prick holes into your shapes.
- Sprinkle with sugar and bake for around 12-14 minutes.
- Allow to cool for 5-10 minutes before transferring to a wire rack to cool completely.
Note: Don’t let your shortbread brown too much (a little golden tinge around the edges is perfect).
I hope you enjoyed making this orange shortbread recipe.