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Orange Shortbread
Preparation info
- Makes
50–60
biscuits - Difficulty
Easy
Appears in
By Matt Tebbutt
Published 2008
This also works well with some finely chopped crystallized ginger folded into the flour.
Ingredients
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.