Orange Cornmeal Shortbreads
Serves
15
Total Time
1hrs 15mins
Calories
217
Light, crunchy cornmeal shortbread cookies with a hint of citrus ... or try substituting other citrus zests for a twist.
- Unsalted butter
230 g (about 1 cup)cubed
- Granulated sugar
90 g (about ½ cup)
- Vanilla extract
4 g (about ⅞ teaspoon)
- Orange
1 (about 200 g)zest of
- Plain flour
270 g (about 2 cups)
- Cornmeal
60 g (about ¼ cup)
INGREDIENTS
- 1. Line 2 clean baking sheets with parchment paper
- 2. Add unsalted butter, granulated sugar, vanilla extract and orange to a clean large mixing bowl
- 3. Cream together
- 4. Add plain flour and cornmeal to the large mixing bowl
- 5. Mix until dough forms
- 6. Form
- 7. Add cornmeal to a clean medium bowl
- 8. Roll content of large mixing bowl in medium bowl
- 9. Wrap large mixing bowl with plastic wrap
- 10. Chill in fridge - 30 min
- 11. Pre-heat oven - 149°C
- 12. Slice
- 13. Transfer content of large mixing bowl to 2 baking sheets
- 14. Bake until golden brown - 30 min, 149°C
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
