Orange Shortbread
Try this Orange shortbread recipe, or contribute your own.
Try this Orange shortbread recipe, or contribute your own.
- Carbohydrate 130.932 g
- Cholesterol 247.25 mg
- Fat 94.7585 g
- Fiber 4.63000004291534 g
- Protein 17.0065 g
- Saturated Fat 59.3307 g
- Serving Size 1 1 (340g)
- Sodium 665.4 mg
- Sugar 126.301999957085 g
- Trans Fat 6.9846 g
- Calories 1441 calories
Step-by-step
- Pre-heat the oven to 150C. Put the butter into a large mixing bowl, and beat with a wooden spoon until soft. Beat in the sugar and salt.
- Sift over the flour and ground rice and mix to a smooth dough; if it doesn't come together, add a little more butter.
- Line a 15cm cake or tart tin with baking parchment, and pat, or lightly roll, the dough into a shape slightly smaller than the tin. Alternatively pat out to 1cm thickness and cut into biscuits and put on a lined baking tray. Put in the fridge to chill for 15 minutes until firm.
- Bake for around an hour (about half that for biscuits) until cooked through, but not browned. Take out of the oven and cut into fingers, slices or squares.
- Allow to cool for a couple of minutes, then sprinkle with demerara sugar and transfer to a wire rack. Once cold, this should last for a good few days in an airtight container
Orange Shortbread: A Simple Delight
As a busy mom, I'm always looking for recipes that are both delicious and easy to make. This Orange Shortbread fits the bill perfectly. It's surprisingly simple, requiring minimal ingredients and even less fuss, yet the result is a treat that's both elegant and satisfying. The delicate balance of buttery richness and subtle citrus notes makes it a perfect accompaniment to afternoon tea or a cozy night in. I often find myself baking this on a weekend morning, the aroma filling the house with a warm, comforting scent that instantly brightens the day. The recipe is flexible, too – I’ve experimented with adding a touch of zest for an extra burst of orange flavor, or even a sprinkle of chopped nuts for added texture. The possibilities are endless!
The beauty of this recipe lies in its adaptability. Whether you're shaping it into a classic shortbread slab, cutting it into individual biscuits, or even creating mini tarts, the result is equally delightful. I personally love making individual biscuits, perfect for sharing with friends or packing in lunchboxes. My kids adore them, and the simple elegance of the orange shortbread makes it a perfect treat for any occasion. I've found that the shortbread keeps remarkably well, too, stored in an airtight container; it's perfect for baking ahead and having a delicious treat readily available throughout the week.
Beyond its ease of preparation and delicious taste, the orange shortbread embodies the essence of comfort and home-baking. The process of creaming the butter and sugar, the gentle mixing of flour and ground rice, the satisfying patting of the dough into the tin – each step is a small act of mindful creation. It’s a chance to slow down, disconnect from the daily hustle, and connect with the simple pleasures of cooking. The scent alone evokes a sense of warmth and nostalgia, transporting me back to childhood memories of baking with my grandmother. For me, this isn't just a recipe; it's a little piece of happiness baked into every bite.
Tips and Variations:
- Experiment with citrus: Add a teaspoon of orange zest for an even more pronounced orange flavor. Lemon zest would also be delicious.
- Add nuts: Chopped almonds or pecans would add a lovely crunch and nutty flavor.
- Make it festive: Use cookie cutters to create festive shapes for holidays or special occasions.
- Glaze it: For an extra special touch, melt some white chocolate and drizzle it over the cooled shortbread.
- Storage: Store the shortbread in an airtight container at room temperature for up to a week.
This Orange Shortbread recipe is more than just a recipe; it’s a cherished tradition, a simple pleasure, and a testament to the power of baking to bring joy and connection. I hope you enjoy it as much as I do!
