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Mandarin Shortbread Cookies

Tania Cusack
Filled with an icing made with mandarin juice, these mandarin shortbread cookies use the zest and juice citrus fruit.
Course Baking, Cookies


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 / ΒΌ 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.