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Orange and thyme shortbreads recipe
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Orange and thyme-infused buttery shortbread cookies.
Ingredients:
  • 125g butter, softened
  • 55g caster sugar
  • 150g plain flour
  • 45g rice flour
  • 2 tsp finely grated orange rind
  • 1/2 tsp coarsely chopped thyme
  • 100g butter, softened
  • 160g icing sugar mixture
  • 1 tsp finely grated orange rind
  • 15.90 gm orange juice
Instructions:
  • 1. Beat butter and caster sugar with an electric mixer until pale and creamy in a bowl. Then, stir in plain flour and rice flour until dough forms. Shape the dough into a disc.
  • Preheat your oven to 160°C and prepare 2 baking trays by lining them with baking paper.
  • Transfer the dough to a lightly floured surface. Mix in the orange rind and thyme and knead until smooth. Roll the dough out on the floured surface to form a 3mm-thick disc. Use a 4cm round fluted pastry cutter to cut out discs from the dough, reshaping any excess. Arrange the discs on the lined trays.
  • Bake for 10-15 minutes, swapping trays halfway, until light golden. Let cool completely on the trays.
  • Using an electric mixer, whip the butter in a bowl until very pale. Slowly incorporate the icing sugar, 1 tablespoon at a time, ensuring it's well mixed after each addition. Stir in the orange rind and juice until fully blended. Transfer to a piping bag with a 5mm plain nozzle attached.
  • Decoratively apply the orange buttercream on half of the biscuits, then sandwich them with the remaining biscuits.

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