Orange Shortbread


IMG_20141222_230117[1] 24/12/2014

It’s the most wonderful time of the year. And that means time for biscuits! These shortbread biscuits are great any time of year but the orange adds a festive spin to a classic. Use real butter in this recipe. I often sub it for baking margarine but butter is the only option for that crisp and well… buttery taste. Add a pinch of salt or use slightly salted butter as an extra little flavour enhancer.

This recipe makes 8-12 biscuit wedges.


  • 4oz plain flour
  • 2oz cornflour
  • 4oz butter
  • 2oz caster sugar, plus extra for topping
  • Zest of 1 orange


  1. Sieve the flour and cornflour together. In a separate bowl, cream the butter until soft then add the caster sugar and beat until the mixture is pale and creamy. Add the orange zest then work in the flour a tablespoon at a time.
  2. Roll out the shortbread to an 8 inch circle. Transfer to a large baking tray. Pinch the edges and prick the shortbread well with a fork. Cut through into 12 sections with a knife then sprinkle with a little caster sugar.
  3. Leave to chill in the fridge for 15 minutes then bake in an oven preheated to 165C for 25-35 minutes or until pale golden brown. Re-cut down the lines you originally scored. Cool on the baking tray for a few minutes then transfer to a wire rack to cool completely.

Tip: If you like a coarser textured shortbread use 2 oz rice flour or semolina instead of cornflour. As a change, soft brown sugar makes a caramel coloured shortbread and this goes well with the orange flavour.


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