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.
- 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.