This rich and buttery shortbread has the hint of spice from caraway seeds and the zingy zest of orange. It takes your everyday shortbread to new levels as the perfect tea time treat.
The 6th of January is officially National Shortbread Day. Now isn’t that wonderful, a day to celebrate that great biscuit of Scotland.
Actually, it is quite handy to have this celebratory day so early in January since so many people make shortbread for New Year here and you are very often gifted a tin of the stuff by your First Footers.
Shortbread goes back centuries and is synonymous with Scotland. The first shortbread was really double-baked bread dough (biscuit bread) which bears no resemblance to the sweet snack of today.
The word biscuit means double-baked, hence the famous Italian Biscotti. Anyway, enough of the Italian stuff, back to Scotland.
The yeast in the bread was eventually replaced by butter and developed into shortbread. This was an expensive luxury and kept for weddings, Christmas and of course New Year celebrations.
Nowadays it is consumed with gusto all year round but I always remember my Mum making special batches for Hogmanay (New Year’s Eve) every year.
Mary Queen of Scots was said to be particularly fond of the famous Petticoat Tails shortbread which is always made in a round shape and cut into triangles. This was meant to be taken from the patterns for ladies petticoats of the time.
This type of shortbread contains caraway seeds so I have used them in my own orange and caraway seed shortbread recipe here as yet another nod to Scottish tradition.
Varieties of shortbread
Oh, there are so many types of this tasty nibble. In fact in my book Simply Scottish Cakes and Bakes I have recipes for six different types from Petticoat Tails to the creamy Ayrshire variety.
And there are more, lots more. Shortbread has a world all of it’s own.
I wanted to make this shortbread recipe a wee bit special today. So not only have I used the traditional caraway seeds from the Petticoat Tails but I have added in a zesty orange glaze on top.
This adds punch to the flavour and a sweetness too that elevates this simple biscuit to a real tea time treat.
Ingredients for orange and caraway seed shortbread
- 150g unsalted butter
- 70g golden caster sugar
- 150g plain flour
- 70g rice flour
- pinch of salt
- 1 tbsp caraway seeds
For the glaze
- zest of half orange plus juice
- Icing sugar to make a glaze
How to make this shortbread
- Mix the butter with sugar, salt and caraway seeds till you get a crumb-like mixture
- Add the flours and form a dough
- Press this into a baking tin so it is approximately 1cm deep
- Leave in fridge for 30 minutes to set up
- Prick with a fork all over and mark out slices but don’t cut through
- Bake at 180C for approximately 30 minutes till just golden
- Cool in the tin
- Mix the orange zest and juice with enough icing sugar so that you have a glaze that is not anywhere near a proper icing but merely something that will set and flavour the shortbread.
how long will this keep and how do you store shortbread? You can keep this for about 4 days in an airtight tin. Yes, you can freeze shortbread simply wrap well and pop it into a freezer-proof box or bag and store for up to 3 months in the freezer.
With a cup of tea or coffee of course. This orange and caraway seed shortbread also goes well with simple vanilla ice-cream as a quick and easy dessert idea.
So there you have it, my contribution to National Shortbread Day on 6th January. It goes so well with a nice cuppa in front of the fire. What do you mean it’s January and I’m meant to be on a diet? Hmmmmm maybe tomorrow…..
Looking for more super easy shortbread recipes to try? Then check these out before you go;
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Orange and Caraway Seed Shortbread
- 150 g unsalted butter
- 70 g golden caster sugar
- 150 g plain flour
- 70 g rice flour
- 1 tbsp caraway seeds
- pinch salt
- half orange zest and juice
- icing sugar
- Mix butter, salt, caraway seeds and sugar with fingers till you get crumbs
- Add the flours and bring together to form a dough
- Press into a baking tin and chill for 30 minutes in fridge
- Prick with a fork all over and mark out slices but don't cut right through
- Bake for approximately 30 minutes till lightly golden
- Cool in the baking tin
- Mix the orange juice and zest with icing sugar till you get a glaze and drizzle over warm shortbread.Slice into pieces.