Twinkling Star Orange Shortbread Recipes

TWINKLING STAR ORANGE SHORTBREAD

Steps:

• Pre-heat oven to 160°c conventional/140°c fan forced.
• Beat butter, sugar and orange rind with a pinch of salt in a large bowl until light and fluffy.
• Fold in flours and mix to a soft dough.
• Lightly knead mixture on a lightly floured surface and roll out to 8-10mm thickness.
• Cut mixture with star cutters. Sprinkle each star with a little raw sugar and place on a baking paper lined tray.
• Bake for 15 minutes, or until pale golden and firm.
• Cool on a wire rack.
• Serving suggestion:- Melt chocolate and oil together over a pan of simmering water or in microwave and drizzle over stars with a fork.

CRISP ORANGE SHORTBREAD

Steps:

• Heat oven to 190C/fan 170C/gas 5. Lightly oil a baking sheet. Beat the butter, then cream it with the sugar and orange zest until light. Stir in the flour and baking powder and mix together to form a dough.
• Divide the mixture into 10 balls, arrange on a baking sheet. Press each ball fl at with the tip of a round-bladed knife. Chill for 15 mins, then bake for 12-15 mins until light golden. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool. Will keep stored in an airtight container for up to a week.

ORANGE SHORTBREAD

Steps:

• Preheat oven to 375°F.
• Blend together butter, superfine sugar, zest, and salt in a bowl with a fork. Sift flour into butter mixture and blend with fork until mixture forms a soft dough.
• Transfer dough to an ungreased large baking sheet and pat into a 10- by 5-inch rectangle. Prick dough all over with fork and sprinkle with coarse sugar (if using), pressing it gently into dough with your fingertips to adhere. Score dough crosswise with back of a knife into 6 rectangles (do not cut all the way through), then score each rectangle into 2 triangles.
• Bake shortbread in middle of oven until edges are golden but center is pale, 12 to 17 minutes. Cool on baking sheet on a rack 10 minutes, then cut into 12 triangles along scored lines while still warm. Transfer triangles with a long spatula to a rack to cool completely.