A thin mandarin glaze takes these melt-in-the-mouth
mandarin shortbread biscuits to the next level. We challenge you to
stop at just one.
250 gm (1⅔ cups)plain flour90 gmpure icing sugarFinely grated rind of 2 mandarins, plus juice of 1 mandarin125 gmchilled butter, coarsely chopped2egg yolksMandarin glaze80 gmcaster sugarJuice of 3 mandarins, such as Imperial or Murcott, plus finely grated rind to serve270 gmpure icing sugar, sifted15 gmbutter, diced
Process flour, icing sugar, mandarin rind and 1 tsp sea salt in a food processor to combine. Add butter and process to a sandy texture. Add yolks and mandarin juice, process to just combine, then tip out onto a work surface and bring together with the heel of your hand. Form into a disc, then roll out on a piece of floured baking paper to 1cm thick. Refrigerate to rest (30 minutes).
Preheat oven to 180C and line an oven tray with baking paper. Cut out rounds of dough with a 6cm cutter, re-rolling as necessary. Place on tray and bake, turning tray occasionally, until golden around the edges (10-12 minutes). Cool on tray for 5 minutes.
For mandarin glaze, stir sugar and mandarin juice in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until a light syrup forms (4-5 minutes). Remove from heat, stir in icing sugar, butter and 1-2 tbsp hot water to achieve a smooth glaze consistency.
Dip one side of warm biscuits in glaze, allowing excess to run off. Transfer to trays lined with baking paper and scatter with a little extra mandarin rind. Stand until set (15-20 minutes). Store in an airtight container for up to 3 days.