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Orange Shortbread
- Makes
50–60
biscuits - Difficulty
Easy
By Matt Tebbutt
Published 2008
This also works well with some finely chopped crystallized ginger folded into the flour.
Ingredients
120 g 60 g - finely grated zest of
Method
Beat the butter and sugar together in a bowluntil pale. Stir in the orange zest. Fold in the flours and stop when the mix comes together. On a floured surface, roll the shortbread out to 2.5cm thick and chill in rectangular flat packs in the fridge for 30 minutes.
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