On the second day of Christmas my true love gave to me two turtle doves and a partridge in a pear tree…
Orange and cinnamon shortbread biscuits
Today I present to you dove-shaped shortbread biscuits – while I am taking this mission seriously, doves will not be harmed during its course.
This is my take on a shortbread recipe from an old cookbook I found at my parents house; I have added orange and cinnamon for a festive touch and adapted the originals timings.
Cinnamon gives my ‘shortbread’ a darker colour and a crunchier texture, they are more ‘biscuity’ than the original recipe intends, but this is what makes them a tasty little sweet treat.
- 225 grams salted butter (softened)
- 125 grams of caster sugar
- 325 grams plain white flour
- Zest of one orange
- 1 teaspoon of cinnamon
- Extra caster sugar to finish
- Add all of the dry ingredients and orange zest to a large bowl. Break the butter into small chunks and add to the bowl.
- Using a whisk, beat until the mixture looks like damp breadcrumbs. Form the mixture into a rectangular shape. Wrap the pastry in Clingfilm and chill in the fridge for one-hour.
- Roll the pastry out on to a floured surface to around 2cms thick. Using your pastry cutter of choice, cut the biscuits, lay out on a tray lined with non-stick baking paper and sprinkle with caster sugar.
- Turn the oven on to 120 degrees (this is for a fan oven), the original recipe suggests 150 degrees but this was too hot for my biscuits.
- After a couple of minutes put the biscuits into the oven while it is still cool and bake for 30-40 minutes until golden.
- Remove from the oven, sprinkle with more caster sugar and cool on a wire rack.