Orange and ginger butter shortbread

Orange and ginger butter shortbread

By
From
Citrus
Makes
8 slices
Photographer
Mowie Kay

This is a lovely buttery shortbread, studded with stem ginger and candied peel – I use orange or grapefruit here, but you can use any you prefer; lemon is good too. It is based on the Dutch shortbread Boterkoek, which I first came across in Gaitri Pagrach-Chandra’s wonderful Warm Bread and Honey Cake.

Ingredients

Quantity Ingredient
150g golden caster sugar
250g plain flour, plus 2 tablespoons
75g ground almonds
A pinch salt
1 orange or grapefruit, Finely grated zest
200g butter, softened, plus 2 tablespoons
1 egg yolk
1 whole egg, beaten, to glaze
50g stem ginger
50g Candied citrus peel, finely chopped, (orange or grapefruit)
50g pine nuts
icing sugar, for dusting

Method

  1. Put the sugar, flour and ground almonds in a large bowl and add the salt. Whisk to combine and remove any lumps. Add the zest, butter, egg yolk, stem ginger, citrus peel and pine nuts, and lightly knead everything together until you have a dough.
  2. Shape the dough into a fairly flat round, then either lightly roll out or press into a 24cm round tin. Chill well in the refrigerator, preferably overnight, then bring back to room temperature. Preheat the oven to 180°C.
  3. Score lines in the dough to mark out 8 portions. Brush with the beaten egg and bake in the oven for 25–30 minutes. The dough should colour only very lightly, if at all, and should still be soft when it comes out of the oven. Leave to cool, then dust with icing sugar and cut into slices, following the score lines you marked before baking. Store in an airtight tin.

Variation

  • The ginger version packs a punch, but for something sweeter and more mellow, just omit the ginger and add around a teaspoon of orange blossom water with the egg. Keep the candied peel and pine nuts!
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