Buttery shortbread infused with orange and thyme. Who could possibly resist?
Serves2020
Cook time15 mins15 minutes
Prep time25 mins25 minutes, + Cooling time
+ Cooling time
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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