Orange and thyme shortbreads

Buttery shortbread infused with orange and thyme. Who could possibly resist?

20

25m

Note: + Cooling time

15m

Ingredients

  • 125g butter, softened
  • 1/4 cup (55g) caster sugar
  • 1 cup (150g) plain flour
  • 1/4 cup (45g) rice flour
  • 2 tsp finely grated orange rind
  • 1/2 tsp coarsely chopped thyme

Orange buttercream

  • 100g butter, softened
  • 1 cup (160g) icing sugar mixture
  • 1 tsp finely grated orange rind
  • 3 tsp orange juice

Method

STEP 1

Use an electric mixer to beat butter and caster sugar in a bowl until pale and creamy. Stir in plain flour and rice flour until dough comes together. Shape into a disc.

STEP 2

Preheat oven to 160°C. Line 2 baking trays with baking paper.

STEP 3

Place the dough on a lightly floured surface. Add the orange rind and thyme and knead until smooth. Roll dough out on a lightly floured surface to a 3mm-thick disc. Use a 4cm round fluted pastry cutter to cut discs from the dough, rerolling the excess. Place on the lined trays.

STEP 4

Bake, swapping trays halfway through cooking, for 10-15 mins or until light golden. Set aside on the trays to cool completely.

STEP 5

To make orange buttercream, use an electric mixer to beat the butter in a bowl until very pale. Gradually add the icing sugar, 1 tbs at a time, beating well after each addition. Add the orange rind and orange juice and beat until well combined. Place in a piping bag fitted with a 5mm plain nozzle.

STEP 6

Pipe the orange buttercream over half the biscuits. Top with the remaining biscuits.

Serve with orange zest and thyme leaves.

Dietary information

Vegetarian
Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.