Ingredients for Orange Shortbread
- Unsalted Butter
- ¾ cup superfine sugar
- Orange Zest
- Pinch of salt
- All Purpose Flour
- 2 tablespoons coarse sugar
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How to Make Orange Shortbread
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a medium bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup superfine sugar until light and fluffy using an electric mixer or a fork (if using a fork this will take longer).
- Add the zest of 1 large orange and a pinch of salt to the butter mixture. Mix well.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon cornstarch. Gradually add the dry ingredients to the wet ingredients, mixing with a fork or a spatula until a soft dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 10-inch by 5-inch rectangle.
- Prick the dough all over with a fork. Sprinkle evenly with 2 tablespoons coarse sugar, gently pressing it into the dough.
- Using the back of a knife, score the dough crosswise into 6 rectangles, then score each rectangle into 2 triangles. Do not cut all the way through.
- Bake in the preheated oven for 12-17 minutes, or until the edges are golden brown and the center is pale.
- Let the shortbread cool on the baking sheet for 10 minutes. Then, carefully cut along the scored lines while still warm.
- Transfer the triangles to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
16g
Fat
24g
Carbs
4g
