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