Candied Orange Peel Shortbread

This week I’ll be making a variety of biscuits. I’m starting off with this quick and easy one, because I’ve got someone popping around for tea and I need something for us to nibble on. This recipe takes me no time at all to whip up, but packs a punch of flavour and gives a delightful soft buttery mouthful of biscuit.

You could make these up to a week in advance up to the point before baking them and keep the dough rolled up in cling film in the fridge till you need them, or even keep some dough frozen and take it out the morning you need it. You’ll look like a domestic goddess with minimal effort on your part. Bake them just before your guests arrive. Who doesn’t love to walk into a house that smells like cookies baking?

  • 175g butter
  • 100g castor sugar
  • 225g white flour
  • 30g candied orange peel

 

Combine butter and sugar.

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Beat well until light and creamy.

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If candied orange peel is not finely chopped, chop up.

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Add flour and candied orange peel to butter and combine with a spatula.

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Bringing everything together with your fingers to form a ball of dough.

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Divide dough into two.

Place one half onto a sheet of cling film in a long sausage.

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  1. Roll dough up in cling film and secure each end with a knot. Roll the dough back and forth on your work surface to form a round sausage.
  2. Repeat with the second piece of dough.

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Leave the dough in the fridge for at least half an hour.

Preheat the oven to 160ºC

Grease two baking sheets.

Remove dough from the fridge and take off the cling film. Cut each sausage into 11 pieces.

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Place the biscuits onto baking sheets, leaving room for a bit of spreading.

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Bake for 15 to 20 minutes.

Remove from oven and allow to cool on a cooling rack.

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