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Candied-orange shortbread

This recipe for melt-in-the-mouth shortbread is very versatile - you can add nuts or dried fruit, or even a handful of chocolate chips. The shortbread stores well, too - it keeps for a week or so in an airtight container.

You'll need

40 gm pistachios 220 gm softened butter 375 gm pure icing sugar, sieved Finely grated rind of 2 oranges 60 ml (¼ cup) orange juice (about 2 oranges) 30 ml Grand Marnier 1 egg yolk 330 gm plain flour 40 gm candied orange, diced


  • 01
  • Preheat oven to 180C. Spread pistachios on a baking tray and roast until just golden (4-5 minutes), cool then coarsely chop. Set aside.
  • 02
  • Beat butter, 75gm icing sugar and half the rind in an electric mixer until pale and fluffy, scraping down sides of bowl occasionally (6-8 minutes). Combine orange juice and Grand Marnier in a measuring jug and set aside.
  • 03
  • Scrape down sides of bowl again, add egg yolk and beat until combined (2-3 minutes), then mix in half the orange juice mixture.
  • 04
  • Add flour, candied orange, pistachios and a pinch of salt, beat until mixture just comes together, then turn out onto a lightly floured surface and form into a flat disc. Wrap in plastic wrap and refrigerate to rest (1 hour).
  • 05
  • Roll out shortbread on a lightly floured surface to 1cm thick and cut out 6.5cm-diameter rounds. Place on baking trays lined with baking paper and bake, swapping trays halfway through cooking, until pale golden on the edges (15-20 minutes). Cool on trays for 5 minutes, then sprinkle with remaining orange juice mixture. Combine remaining icing sugar and orange rind in a bowl, then shake through a coarse sieve over shortbread to dust heavily.

At A Glance

  • Serves 15 people
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At A Glance

  • Serves 15 people

Featured in

Aug 2013

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