Name: Citrus shortbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Icing; 1/2 cup (80g) pure icing sugar, sifted, plus 2 tablespoons extra; 1 tablespoon lemon or orange juice; 1 drop yellow food colouring; 2 cup (300g) plain flour; 1/2 cup (55g) icing sugar; 2 tablespoon rice flour; 1 lemon finely grated rind of; 1 orange, finely grated rind; 250 gram butter, cubed

Citrus shortbread

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Makes 36 Item

Prep

10M

Cook

15M

Total

25M

Ingredients

Icing

1/2 cup (80g) pure icing sugar, sifted, plus 2 tablespoons extra

1 tablespoon lemon or orange juice

1 drop yellow food colouring

2 cup (300g) plain flour

1/2 cup (55g) icing sugar

2 tablespoon rice flour

1 lemon finely grated rind of

1 orange, finely grated rind

250 gram butter, cubed

Method

1.Preheat oven to 160°C. Line 2 baking trays with baking paper. Sift flour, icing sugar and rice flour together into a bowl. Stir in lemon and orange rind.

2.Using floured fingertips, rub in cubed butter until mixture resembles breadcrumbs. Press together to form a dough.

3.Turn dough out onto a lightly floured surface. Knead gently. Halve mixture. Roll or press out each piece to about 7mm thick. Cut into christmas-tree shapes. Place on prepared trays.

4.Bake for 10-15 minutes, until golden. Stand for 5 minutes before transferring to a wire rack to cool completely.

5.Meanwhile; make icing by beating icing sugar, juice and colouring in a bowl until smooth. Drizzle over cooled biscuits. Dust with extra.

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