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Orange & pecan shortbread recipe

Orange & pecan shortbread

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


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


  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.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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