Recipe

Windsor shortbread

The addition of both lemon and orange rind gives a heavenly citrus hint while the use of brown sugar rounds out the flavour of these sweet buttery biscuits. Cookie stamps add a bit of extra flair.

  • 45 mins cooking plus refrigeration
  • Makes 24
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Ingredients

  • 125 g butter, softened
  • 1 teaspoon vanilla extract
  • ¼ cup (55g) brown sugar
  • ¼ cup (55g) caster sugar
  • 1 egg yolk
  • 1¼ cups (185g) plain flour
  • ½ teaspoon baking powder
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon finely grated orange rind
  • icing sugar, to serve

Method

  • 1
    Preheat oven to 180°C (160°C fan-forced). Line 4 oven trays with baking paper.
  • 2
    Beat butter, vanilla and sugars in a small bowl with an electric mixer until pale and creamy. Beat in egg yolk.
  • 3
    Sift flour and baking powder together in a separate bowl.
  • 4
    Stir rinds into butter mixture then stir in flour mixture. Turn dough onto lightly floured surface; knead until it forms a smooth dough. Shape dough into a disc. Wrap dough in plastic; refrigerate for 2 hours.
  • 5
    Roll dough between sheets of baking paper until about 5mm thick. Cut out as many 7cm rounds from dough as possible (or the same size as your cookie stamp). Transfer rounds to trays; press with cookie stamps. Gather up dough scraps; knead lightly until smooth. Repeat.
  • 6
    Bake shortbread for 10-12 minutes or until browned lightly. Cool on trays. Dust with sifted icing sugar.

Notes

Suitable to freeze. Not suitable to microwave.If you don't have cookie stamps, you can cut the shortbread out with a fluted cutter. Shortbread will keep for up to 2 weeks in an airtight container or can be frozen for up to 2 months.

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