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Orange and Caraway Seed Shortbread
A simple recipe for a flavoursome orange and caraway shortbread, the perfect tea time treat
Ingredients
- 150 g unsalted butter
- 70 g golden caster sugar
- 150 g plain flour
- 70 g rice flour
- 1 tbsp caraway seeds
- 1 pinch salt
Orange glaze
- half orange zest and juice
- icing sugar
Instructions
- 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.
Notes
shortbread will keep for a few days in a sealed tin.
Chop and change the flavours to suit yourself
Nutrition
Calories: 181kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 5mgPotassium: 28mgFiber: 1gSugar: 6gVitamin A: 314IUVitamin C: 1mgCalcium: 9mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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