Orange and thyme shortbreads
Buttery shortbread infused with orange and thyme. Who could possibly resist?
Note: + Cooling time
- 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
- 100g butter, softened
- 1 cup (160g) icing sugar mixture
- 1 tsp finely grated orange rind
- 3 tsp orange juice
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.
Preheat oven to 160°C. Line 2 baking trays with baking paper.
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.
Bake, swapping trays halfway through cooking, for 10-15 mins or until light golden. Set aside on the trays to cool completely.
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.
Pipe the orange buttercream over half the biscuits. Top with the remaining biscuits.
Serve with orange zest and thyme leaves.