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Candied-orange shortbread

Australian Gourmet Traveller recipe for candied-orange shortbread.

By Emma Knowles
  • 30 mins preparation
  • 25 mins cooking plus resting, cooling
  • Serves 15
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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.


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


  • 1
    Preheat oven to 180C. Spread pistachios on a baking tray and roast until just golden (4-5 minutes), cool then coarsely chop. Set aside.
  • 2
    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.
  • 3
    Scrape down sides of bowl again, add egg yolk and beat until combined (2-3 minutes), then mix in half the orange juice mixture.
  • 4
    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).
  • 5
    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.