Almond & Orange Shortbread
Preparation time is 45minutes
Cook time is 10minutes
Total time is 55minutes
Serve is for 12 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
12
Royal Icing
- 1 egg white
- 1 lemon, 1/4 tsp juiced
- 1 1/2 cup CSR icing sugar, sifted
- 1 drop Queen Rainbow Food Colouring (optional)
- 160grams unsalted butter, softened
- 1/3 cup caster sugar
- 2 cup plain flour
- 1/2 cup almond meal
- 1 orange zested
Description
This orange and almond shortbread recipe is perfect for Christmas baking. Make with kids for the ultimate Christmas family activity or whip up a batch for edible gifts.
Method
Step 1 of 5
Preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
Step 2 of 5
Using an electric mixer, beat butter and sugar until light and fluffy. Add flour, almond meal and zest, then stir to combine. Turn mixture onto a floured surface and knead until dough forms. Shape dough into a disc and wrap in baking paper. Rest in fridge for 30 minutes.
Step 3 of 5
Roll dough between 2 sheets of baking paper until 8mm thick. Using 6 x 6cm pastry cutters, cut shapes from dough, re-rolling scraps and cutting shapes as required. Transfer to trays and chill in fridge for 20 minutes.
Step 4 of 5
Bake, swapping trays between racks halfway through cooking, for 10 minutes or until light golden. Cool on trays.
Step 5 of 5
To make the royal icing, whisk egg white and lemon juice in a medium bowl until frothy. Gradually whisk in sugar until combined. Add food colouring, if using, and stir to combine. Spoon mixture into a piping bag fitted with a small plain nozzle, then decorate biscuits and serve.
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