Orange and almond shortbread: Difference between revisions
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|TotalTime = | |TotalTime = 55 minutes, plus 1 hour resting and overnight | ||
|PrepTime = | |PrepTime = 15 minutes, plus 1 hour resting and overnight | ||
|CookTime = | |CookTime = 40 minutes | ||
|TotalCalories = TBA | |TotalCalories = TBA | ||
|PortionCalories = TBA | |PortionCalories = TBA | ||
|Image = [[Image:Orange and almond shortbread recipe.jpg|300px|alt=Electus]] | |Image = [[Image:Orange and almond shortbread recipe.jpg|300px|alt=Electus]] | ||
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| Roll out to 1cm thick and cut into shapes of your choice | | Roll out to 1cm thick and cut into shapes of your choice | ||
| Transfer to a [[Baking tray|baking tray]] and leave to [[Rest|rest]] in the [[Fridge|fridge]] for 1 hour | | Transfer to a [[Baking tray|baking tray]] and leave to [[Rest|rest]] in the [[Fridge|fridge]] for 1 hour | ||
| [[Bake]] in a preheated [[Oven|oven]] at | | [[Bake]] in a preheated [[Oven|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|airtight container]] | | Cool on a rack, then store in a [[Airtight container|airtight container]] | ||
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Revision as of 17:48, 9 April 2017
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| Orange and almond shortbread | |
|---|---|
| Electus |
| Calories per serving: | TBA |
| Ready in: | 55 minutes, plus 1 hour resting and overnight |
| Prep. time: | 15 minutes, plus 1 hour resting and overnight |
| Cook time: | 40 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 18th March 2017 |
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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