Citrus Shortbread - cooking recipe

Ingredients
    None None For the Shortbread
    2 1/3 cups plus 2 tbsp all-purpose flour
    1/2 cup confectioners' sugar
    2 tbsp rice flour
    None None Finely grated zest of 1 lemon
    None None Finely grated zest of 1 orange
    2 sticks butter, cubed
    None None For the Icing
    2/3 cup confectioners' sugar, sifted, plus 2 tbsp more to dust
    1 tbsp lemon or orange juice
    1 None drop yellow food colouring
Preparation
    Preheat oven to 325\u00b0F. Line 2 baking sheets with parchment. Sift flour, sugar, and rice flour together into a bowl. Stir in lemon and orange zest.
    Using floured fingertips, rub in cubed butter until mixture resembles breadcrumbs. Press together to form a dough.
    Turn dough out onto a lightly floured surface. Knead gently. Halve mixture. Roll or press out each piece to about 1/4-inch thick. Cut into Christmas-tree shapes. Place on prepared sheet trays.
    Bake for 10-15 minutes, until golden. Let cool for 5 minutes before transferring to a wire rack to cool completely.
    Meanwhile; make icing by beating confectioners' sugar, juice, and food coloring in a bowl until smooth. Drizzle over cooled cookies. Dust with confectioners' sugar.

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