Description

Filled with an icing made with mandarin juice, these mandarin shortbread cookies use the zest and juice citrus fruit.

Ingredients

Units Scale

You will need a flat tray, a rolling pin, and a 5 cm (2 in) cutter and several pieces of baking paper.

110 g / 3.88 oz fine sugar (caster)
200 g / 7.05 oz unsalted butter, softened slightly
240 g / 8.5 oz plain flour
80 g / 2.8 oz almond meal
Peel of 2 small mandarins, pith removed as much as possible
1 small pinch of salt

Mandarin Icing:

1 cup (120 g) icing sugar (powdered sugar), sifted
2-3 tablespoons fresh mandarin juice (from the 2 mandarins used above)
1/2 teaspoon finely grated mandarin zest (optional)

Instructions

Preheat oven to 320°F (160°C).
Put the sugar and 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 and process until well mixed and smooth, about 1 minute. Scrape 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 gently. Place onto a baking-paper-lined tray and cover with another piece of baking paper. Roll out to approximately 1 cm / 1/4 inch thick, then refrigerate.
Rest approximately 30 minutes or until firm.
Cut out biscuits and place onto a lined baking tray. Sprinkle with a little fine sugar if you like. Chill again if they have softened.
Bake for approximately 15–20 minutes, depending on your oven, until reasonably firm when lightly touched in the center.
Use the scraps: press them together gently, re-roll, cut into rounds, and sprinkle with sugar.
Let the cookies cool completely on a wire rack before icing.
Make the icing: sift the icing sugar into a bowl. Add the mandarin juice a tablespoon at a time, stirring until you reach a smooth, thick but just-pourable consistency. Stir in the zest if using.
Spoon or drizzle the icing over the cooled cookies. Allow to set before storing.

Notes

Juice the mandarins after removing the peel for the dough — you’ll use both the peel and the juice. The icing sets to a matte finish; keep the cookies at room temperature in an airtight container for up to a week.

Category: Baking, Cookies