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 plain flour (1⅔ cups)
- 90 gm pure icing sugar
- Finely grated rind of 2 mandarins, plus juice of 1 mandarin
- 125 gm chilled butter, coarsely chopped
- 2 egg yolks
- 80 gm caster sugar
- Juice of 3 mandarins, such as Imperial or Murcott, plus finely grated rind to serve
- 270 gm pure icing sugar, sifted
- 15 gm butter, diced
- 1Process 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).
- 2Preheat 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.
- 3For 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.
- 4Dip 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.
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