Orange & pecan shortbread

Light and crumbly, these shortbread biscuits are a perfect excuse to sit down with a cuppa

(0 rating)

Recipe by: Jody Spencer

Ingredients

  • 60g icing sugar
  • 150g unsalted butter, softened
  • 150g plain flour
  • 60g cornflour
  • 40g pecans, roughly chopped or blitzed
  • grated zest of 1 orange

Method

  1. Sieve the icing sugar into a bowl and add the softened butter. Cream well with a wooden spoon.
  2. Add the two flours, pecans and zest, bring together as a dough.
  3. Lay some greaseproof paper on a work surface and put the dough on top. Roll into a cylinder shape and chill in the fridge or freezer until set.
  4. Preheat the oven to 180. Once the dough is firm, remove and cut into 10mm thick disks.
  5. Put onto a lined baking tray and bake in the oven for 15-20 mins until they begin to brown around the edges.
  6. Once they come out of the oven, sprinkle with a little caster sugar and allow to cool completely.

Please login or sign-up to add your comment.

Comments (0):

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

Tell us what you think…

Taste Buds is your magazine. If you know of a business that you would like to share with other readers we would love to hear from you.

Publishing Enquiries
Jeff Cooper: 01626 871161

Editorial Enquiries
Jennie Cooper: 01626 871161

Advertising Enquiries
Julie Hutchins: 07843 621463

Prefer Print?

The NovDec issue of Taste Buds is out now