Before You Get Started Making Orange Shortbread
Remove the butter from the fridge a couple of hours prior to baking to bring it up to room temperature
The shortbread has to rest in the fridge for a minimum of 30 minutes prior to baking, so be sure to factor that in
Line two baking trays with greaseproof paper
Orange Shortbread Ingredients And Amounts (Yields ~20 Shortbreads)
For The Shortbread
1/2 cup (110g) caster sugar (superfine sugar)
zest of 1 orange
1 cup (225g) unsalted butter-room temperature
1 1/2 cups +2 tbsp (225g) plain flour (all-purpose flour)
1 cup (110g) cornflour (cornstarch)
pinch of salt
1 tbsp (13g) granulated sugar
1 tsp (3g) ground cinnamon
For The Icing
1 (30g) egg white
1 cup + 4 tsp (125g) icing sugar (powdered sugar)
1/2 tsp (1.5g) ground cinnamon
Orange Shortbread Step-By-Step Directions
1. In a bowl, or on a chopping board, rub together the sugar and orange zest with the back of a metal spoon until they are completely combined. The sugar will turn a lovely orange colour and smell divine as all of the oils in the zest are released.
2. In a large bowl, or in a stand mixer, beat together the butter and orange sugar until pale and fluffy. Sift the flour, cornflour, and salt into the bowl and slowly mix together until combined. If required, use your hands to gently bring the dough together.
3. Tip the dough out onto a lightly floured work surface and knead lightly to bring it together to form a ball. Gently pat it down and square off the sides to form a rectangular shape.
4. Roll out the dough between two pieces of greaseproof paper, turning the dough by 90 degrees after each roll, until it is 1 cm (about 1/2 inch) thick. Try to maintain the rectangular shape as much as possible when you are rolling.
5. Remove the top layer of greaseproof paper and, using a sharp knife, cut out shortbread fingers, approximately 6 cm (about 2.5 inches) long and 2.5 cm (about 1 inch) wide. Using a palette knife, transfer the shortbread to the prepared baking trays. Using a fork, prick four sets of holes along each finger. In a small bowl, mix together the granulated sugar and cinnamon. Sprinkle the sugar mixture over the shortbread and lightly pat down with your fingers. Place the trays into the fridge and allow to rest for at least 30 minutes.
6. Preheat your oven to 170 degrees (C) (about 340 degrees (F)). Bake the shortbread for about 20 minutes until the edges are lightly golden and is firm to the touch. Allow to rest on the trays for about 5 minutes before removing to a wire rack to cool.
7. To make the icing, whisk together the icing ingredients. The amount of icing sugar required will depend on the size of your egg, so start with about 1 cup (100g) of icing sugar, and add more as required. The consistency should be thick enough that it will hold its shape when you drizzle a line on a piece of baking paper.
8. Place the icing in a piping bag and pipe a zigzag pattern along the shortbread. Allow to harden for an hour before eating.
