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Orange blossom shortbreads
Orange blossom shortbreads
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Prep Time:
55 minutes
Cook Time:
15 minutes
Total Time:
70 minutes
Ingredients:
  • 115g plain flour
  • 45g icing sugar mixture
  • 30g almond meal
  • 45g rice flour
  • 125g chilled unsalted butter, cubed
  • 1 egg yolk
  • 1 tsp orange blossom water
  • Icing sugar mixture, to coat
Instructions:
  • Preheat your oven to 180°C and prepare an oven tray with baking paper.
  • Combine flour, sugar, almond meal, rice flour, and butter in a food processor. Pulse until the mixture looks like breadcrumbs. Add yolk and orange blossom water. Pulse until the dough just starts to come together. Transfer the dough to a lightly floured surface and knead gently until nearly smooth. Wrap in plastic and chill in the fridge for 30 minutes.
  • Roll out the dough to a 3mm-thick disc and use heart-shaped cutters (2cm-7cm diameter) to cut out biscuits. Place them on a lined tray and bake for 10-15 minutes or until lightly golden. Once baked, toss the biscuits in extra icing sugar to coat them and enjoy.

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