Orange Butter Biscuits (Orange Shortbread)
These shortbread biscuits have a lovely delicate orange flavour, due to the zest of one orange.
PS: Just a tip for those of you who are biscuit ‘dunkers’ – try these biscuits dunked in a cranberry herbal tea, the cranberry and orange flavours compliment each other beautifully.
Another tip: Shortbread biscuits can be frozen, and will thaw quickly when needed.
Sometime soon I will be posting another shortbread recipe – Lavender Shortbread with Lavender Sugar.
The assembled ingredients for Orange Butter Biscuits:
ORANGE BUTTER BISCUITS
Makes 24 if using a 5cm diameter cutter, and dough rolled out to 1cm thick.
175g unsalted butter, softened but not melted
85g caster sugar
Finely grated zest of one orange
200g plain flour
¼ teaspoon salt
- Beat butter and sugar together until smooth and creamy. Beat in orange zest.
- Sift together plain flour, cornflour and salt. Add to butter mixture and combine gently using hands.
- Form dough into a disc shape and roll out to 1cm thickness. Use a cookie cutter to cut out circles or other shapes.
- Place cut biscuits on a baking sheet on top of an oven tray, and prick biscuits with a fork.
- Chill in refrigerator for 15-20 minutes before baking (this helps them keep their shape).
- Bake at 150 degrees Celsius for 25-30 minutes until lightly coloured.
- Remove from oven and allow to cool for a few minutes before transferring to a rack. When biscuits are cold, store in an airtight container.
Biscuits on the tray, pricked with a fork, chilled, and ready for the oven: