Introduction: Orange & Cinnamon Cookies Recipe
This delicious shortbread recipe has the aromatic taste of fresh orange and winter cinnamon cream, sandwiched between a light touch of melt-in-the-mouth shortbread. A great recipe to serve alongside some mulled wine on a cold, winter's day.
For the shortbread:
4oz (125g) plain flour and 1/2 teaspoon ground cinnamon, sieved together
1oz (30g) soft light brown sugar
zest of 1/2 orange
2 1/2oz (75g) butter, softened
For the filling:
1 1/2oz (45g) butter
3oz (90g) icing sugar
1 tablespoon orange juice.
Step 1: Getting Started
Set the oven to Gas 4 (180C/350F) and lightly grease a baking sheet.
Step 2: After Washing Your Hands..
Rub the butter into the flour and cinnamon until the mixture binds together into a ball.
Add the sugar and orange zest
Step 3: Get Out Your Rolling Pin
Roll out the shortbread dough on a floured surface to 3mm thickness and cut out 24 rounds or squares with a 3-4cm round or square cookie cutter.
Step 4: In the Oven
Place on baking sheet and bake in centre of oven for 12-15 mins until edges just start to tinge brown.
Remove to a wire rack until completely cool.
Step 5: Finishing Off
Beat the filling ingredients together, adding the juice last.
Spread this onto a cooled biscuit and place another biscuit on top to sandwich it.
Dust with icing sugar.