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Orange Shortbread

The recipe for traditional shortbread is as easy to remember as one, two, three – 1 part sugar, 2 parts butter, 3 parts flour. I decided to bake some for my mum on Mothers’ Day. I made them with dairy-free spread (I’m allergic to milk), so it’s completely vegan. I added orange zest to it too and used soft brown sugar and light brown flour – but you can use normal butter, plain flour and white caster sugar if you like. If you’ve never made biscuits before these orange shortbread cookies are the perfect way to start baking!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 Tbsp 150g flour
  • 2 Tbsp 100g soft butter or dairy-free spread, diced
  • 1 Tbsp 50g sugar

Method
 

  1. 1. Add the flour and butter in a bowl and rub them together with your fingertips until the mixture resembles breadcrumbs.
  2. 2. Add the sugar and orange, then combine it into a dough, making a ball shape. Wrap the ball with clingfilm and chill until needed or the oven warms up.
  3. 3. Set the oven temperature the oven 170°C.
  4. 4. Roll out the dough with a rolling pin on a large sheet of baking paper to 5mm thick. Using cookie cutters cut out cookies (I used hearts, crowns and circles which I imprinted with a “made with love” stamp.)
  5. 5. Transfer the cookies to a baking sheet, lined with baking paper.
  6. 6. Bake for 10-12 minutes, until just golden.
  7. 7. Ask an adult to take the baking sheet out of the oven. Let it cool for a few minutes then transfer the cookies to a wire rack to cool completely.