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Orange Zest Glazed Shortbread
The zest and juice of a single orange are enough to flavour these biscuits, later covered in a thin glaze. Pressing the chilled dough through the Crousty Party gives six even logs at once, so all 30 biscuits come out the same size with no rolling pin or cutter needed.
- Total time
- 60 min
- Prep
- 15 min
- Cook
- 15 min
- Rest
- 30 min
Ingredients
Method
Zest the orange and squeeze the juice, keeping the two separate.
In the Tupperware Measuring Jug 2 l, whisk the soft butter with the sugar using the flat whisk until pale.
Whisk in three-quarters of the zest, 3 tbsp orange juice and the egg yolk.
Mix the flour, cornflour, baking powder and salt; add them to the jug and stir until combined. Chill for 10 minutes.
Set the oven to 220 °C (425 °F), fan setting. Fill the Tupperware Crousty Party fitted with the 6-round insert with the chilled dough and press.
Dust with flour, slice the logs into even pieces with the spatula and lay them on the Tupperware Silicone Baking Sheet set on the cold oven rack.
Bake for about 15 minutes, then leave to cool completely.
Stir the icing sugar with the remaining zest and 2 tsp orange juice. Dip the tops of the biscuits into the glaze, then chill until it sets.
