Difference between revisions of "Orange and almond shortbread"
From Cookipedia
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− | |TotalTime = | + | |TotalTime = 55 minutes, plus 1 hour resting and overnight |
− | |PrepTime = | + | |PrepTime = 15 minutes, plus 1 hour resting and overnight |
− | |CookTime = | + | |CookTime = 40 minutes |
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| Roll out to 1cm thick and cut into shapes of your choice | | Roll out to 1cm thick and cut into shapes of your choice | ||
| Transfer to a [[Baking tray|baking tray]] and leave to [[Rest|rest]] in the [[Fridge|fridge]] for 1 hour | | Transfer to a [[Baking tray|baking tray]] and leave to [[Rest|rest]] in the [[Fridge|fridge]] for 1 hour | ||
− | | [[Bake]] in a preheated [[Oven|oven]] at | + | | [[Bake]] in a preheated [[Oven|oven]] at 140° C (275° F - gas 1), [fan oven 120° C] for 40 minutes until golden |
| Cool on a rack, then store in a [[Airtight container|airtight container]] | | Cool on a rack, then store in a [[Airtight container|airtight container]] | ||
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Revision as of 17:48, 9 April 2017
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This recipe needs advance preparation!
A variation of the traditional shortbread
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 225g unsalted butter
- 100g caster sugar
- 1 teaspoon vanilla extract
- 200g plain flour
- Finely grated rind of 3 oranges
- 115g ground almonds
Method
- Mix all of the ingredients until you have a dough
- Wrap in clingfilm and chill overnight
- Roll out to 1cm thick and cut into shapes of your choice
- Transfer to a baking tray and leave to rest in the fridge for 1 hour
- Bake in a preheated oven at 140° C (275° F - gas 1), [fan oven 120° C] for 40 minutes until golden
- Cool on a rack, then store in a airtight container
Serving suggestions
Goes nicely with Orange fool or can just be eaten with a cup of tea or coffee
Recipe source
- Two Fat Ladies - Gastronomic Adventures (with Motorbike and Sidecar) by Jennifer Paterson & Clarissa Dickson Wright
Variations
You can use other citrus fruits if you like
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