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Mandarin-glazed cookies

Try stopping at just one.

By Emma Knowles
  • 20 mins preparation
  • 20 mins cooking plus resting, cooling
  • Serves 12
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Mandarin-glazed cookies
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
Mandarin glaze
  • 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


  • 1
    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).
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • undefined: Emma Knowles