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Orange shortbread cookies served
Buttery and crumbly orange shortbread biscuits with zest

Zesty orange shortbread cookies

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The secret to a good crumbly biscuit (shortbread) is 'shortening' the gluten strands. The large amount of fat coats the flour particles, preventing a strong gluten network from forming when moisture is added. This makes the biscuit melt-in-the-mouth rather than chewy. The essential oils from the orange zest dissolve in the fat, infusing the entire dough.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr
🍽️ Servings 20 servings
🔥 Calories 80 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Grater
  • Cling film

Allergen Information

⚠️ Cereals containing gluten

Instructions

1 ✓

Mix the dry ingredients and the grated zest. Rub in the cold butter until it resembles breadcrumbs.

Tip: The sugar crystals help 'cut' the butter, and the friction releases the oils from the orange zest.
2 ✓

Add the orange juice and quickly knead together. Do not overwork it!

Tip: Too much kneading warms the butter and activates the gluten = tough biscuits.
3 ✓

Form into a log, wrap in cling film, and chill for 30 minutes.

Tip: Chilling hardens the butter back up, making it easier to slice neatly.
4 ✓

Slice into rounds and bake at 180°C (160°C Fan) for 12-15 minutes. Cool on a wire rack.

Tip: They may still seem soft when warm, but the sugar and butter will firm up as they cool.

Recipe FAQ

Why did the cookies spread?
The butter was too warm, or you didn't chill the dough enough before baking. Cold fat holds the shape better.

Ingredients

  • 250 g Plain flour
  • 100 g Cane sugar
  • 100 g Vegan butter (or regular butter), cold
  • 50 ml Orange juice
  • 1 whole Orange zest (grated)
  • 1 tsp Baking powder
  • 0.5 tsp Salt