Perhaps I have orange fever after my visit to Orange, but suddenly I am drawn to everything orange flavoured. I have tried some wonderful, fragrant oranges recently so I thought I might use some for my long-awaited return to baking.
This orange shortbread recipe is very easy, and is a nice twist on old-fashioned shortbread. Superb with a cup of Orange Pekoe :)
Photo and recipe courtesy of cuisine.com.au
125 g unsalted butter (at room temperature)
pinch of salt
25g rice flour
150g plain flour
1/4 c. caster sugar (plus a little extra)
zest of 1 orange, finely chopped
2 tsp orange juice
1. Preheat the oven to 170 degree celsuis.
2. Cream the butter and sugar until light and fluffy.
3. Add the sifted flours, juice and orange zest, and mix until combined into a soft dough.
4. Roll out on a lightly floured surface to about 1cm thickness, then cut into fingers or desired shapes.
5. Transfer to a tray lined with baking paper. Sprinkle a generous pich of caster sugar over the top and bake for 20-25 minutes or until lightly golden.
6. Rest on the tray for about 10 minutes, then transfer to a rack to cool.
- If orange isn't your thing, go lemony instead and replace the orange zest with lemon zest.
- For extra decadence, drizzle some dark chocolate over these bad boys. Orange and chocolate is always a winning combination!