Filled with an icing made with mandarin juice, these mandarin shortbread cookies use the zest and juice citrus fruit.
These mandarin shortbread cookies put the spotlight on citrus fruits.
I tried to use all of the Mandarin, juice and zest. The zest of course not only goes beautifully in cakes and brownies and syrups but it is a very fine ingredient when dried. It is a natural with star anise, in Chinese/Asian foods.
Mandarin Shortbread CookiesTania Cusack
You will need a flat try a rolling pin and a 5 cm cutter (2 in) and several pieces of baking paper.
- 110 gm / 3.88 oz fine sugar caster
- 200 gm / 7.05 oz unsalted butter softened slightly
- 240 gm / 8.5 oz plain flour
- 80 gm / 2.8 oz almond meal
- the peel of 2 small mandarins pith removed as much as possible
- 1 small pinch of salt
- Click the link above
- Preheat oven to 320F
- Put the sugar and the mandarin peel into the food processor and process until the peel is very fine and the sugar begins to turn orange.
- Add the softened butter to the sugar and process till well mixed and smooth. (1 minute). Scrap down the sides and pulse to combine.
- Add the flour and almond meal and mix until just pulling together into a ball.
- Tip out onto a work surface and bring the dough together very gently and put onto a baking paper lined tray and cover with another piece of baking paper. Roll out to approximately 1 cm / ¼ in the put into the fridge.
- Rest approx 30 min or till firm
- Cut the biscuits and put onto a lined flat baking tray. Sprinkle with a little fine sugar if you like. chill again if they have softened.
- Bake for approx 15- 20 minutes depending how hot your oven is. Touch lightly in the centre and they should be reasonably firm.
- Use the scraps up. Push them together gently. Roll out again and cut into rounds sprinkling with a little sugar
- Click the link above for the recipe.
After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.