Orange and almond shortbread: Difference between revisions
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Revision as of 09:46, 22 March 2017
| Orange and almond shortbread | |
|---|---|
| Electus |
| Calories per serving: | TBA |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 18th March 2017 |
This recipe needs further development
We are extremely proud of the fact that unlike many cookery sites, we test all of our published recipes.
The author of this recipe feels that it needs improving before it can be considered complete.
Do feel free to use it for inspiration but be aware that it may not yet be perfect.
This recipe needs advance preparation!
A variation of the traditional shortbread
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 225g unsalted butter
- 100g caster sugar
- 1 teaspoon vanilla extract
- 200g plain flour
- Finely grated rind of 3 oranges
- 115g ground almonds
Method
- Mix all of the ingredients until you have a dough
- Wrap in clingfilm and chill overnight
- Roll out to 1cm thick and cut into shapes of your choice
- Transfer to a baking tray and leave to rest in the fridge for 1 hour
- Bake in a preheated oven at 140° C (275° F - gas 1), [fan oven 120° C] for 40 minutes until golden
- Cool on a rack, then store in a airtight container
Serving suggestions
Goes nicely with Orange fool or can just be eaten with a cup of tea or coffee
Recipe source
- Two Fat Ladies - Gastronomic Adventures (with Motorbike and Sidecar) by Jennifer Paterson & Clarissa Dickson Wright
Variations
You can use other citrus fruits if you like
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