Orange and Currant Shortbread Recipe

Shortbread originated from Scotland, and is widely associated with Christmas season there.  Have you ever heard of this famous shortbread brands, Walkers Shortbread? It is a company and also the largest food exporter in Scotland. Walkers Shortbread makes a big appearance in the supermarkets and departmental stores here in NZ every Christmas seasons. There are so many different varieties of shapes, boxes and tins to choose from. 

However, I enjoyed baking them myself as I can add dried fruits and flavoring to suits my preference. Besides, I also wanted to add it into my assorted cookies’ tin gift. How can I giveaway assorted cookies’ tin without any shortbread in it right?! Don’t you agree? 

This is orange and currant shortbread that I baked.

It’s a straight forward recipe! Don’t believe me? Check out the recipe below.

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!


INGREDIENTS 

250g plain flour
90g icing sugar
1 orange, zested

125g butter
2 egg yolks
30g currants

1. Add plain flour, icing sugar and orange zest to a food processor. Blitz until well combined.

*It is not necessary to use a food processor. You can mix it by hand too. 

2. Add in butter, and blitz (or rub the butter by hand) until it resembles breadcrumbs.

3. Add in the egg yolks and mix until it becomes a dough.

4. Add in currants and knead it until well combines with hand.

5. Transfer the dough to a cling wrap, and flatten it to a disc shape. Wrap it up and set aside to chill for 30 minutes in the fridge.

6. Roll the chilled dough to about 0.5cm thick.

7. Use your preferred cookie cutter to cut the dough. Lay it onto a baking tray lined with non stick parchment paper.

8. Bake it in a preheated oven of 180 degree Celsius for about 10 minutes or until golden around the edges. Set it aside to cool completely before storing it in air tight container.

Orange and Currant Shortbread Recipe

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 250g plain flour
  • 90g icing sugar
  • 1 orange, zested
  • 125g butter
  • 2 egg yolks
  • 30g currants

Directions

  1. Add plain flour, icing sugar and orange zest to a food processor. Blitz until well combined.
  2. Add in butter, and blitz (or rub the butter by hand) until it resembles breadcrumbs.
  3. Add in the egg yolks and mix until it becomes a dough.
  4. Add in currants and knead it until well combines with hand.
  5. Transfer the dough to a cling wrap, and flatten it to a disc shape. Wrap it up and set aside to chill for 30 minutes in the fridge.
  6. Roll the chilled dough to about 0.5cm thick.
  7. Use your preferred cookie cutter to cut the dough. Lay it onto a baking tray lined with non stick parchment paper.
  8. Bake it in a preheated oven of 180 degree Celsius for about 10 minutes or until golden around the edges. Set it aside to cool completely before storing it in air tight container.

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