Orange Shortbread with Orange

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【Orange shortbread】
Unsalted butter		115g
Caster sugar		55g
Orange zest		1
Salt		1 pinch
Flour		130g
Rice flour		40g
Caster sugar for sprinkling		as required
【Orange cheesecake cream】
Mascarpone cheese		250g
Yogurt		1-2 tbsp
Caster sugar		2 tbsp
Orange juice		1-2 tbsp
Orange zest		2 tbsp
Orange brandy or liqueur		1 tbsp
Raspberries, mint leaves for garnish		as required

Method

Prep

15min

Cook

30min

Preheat the oven 190C (Gas mark 5).

Put the diced butter in a bowl and add the caster sugar and orange zest. Crumble together with your fingertips.

Add salt and mix well.

Sift the flour and rice flour into the bowl and rub with your fingertips again.

Press together Step 4 to form a ball shape.

Keep in the fridge for 15 minutes then place onot a dusted board. Roll out to 8mm thick then cut out biscuits with a round cookie cutter.

Bake for 10-15 minutes.

Remove from the oven and allow to cool slightly for 5 minutes. Sprinkle over with the caster sugar then allow to cool completely.

Mix all the ingredients for the orange cheesecake cream.

Put one biscuit on a plate then add some cream from Step 9.

Cover with another biscuit and put a small bit of cream on top. Garnish with raspberries and mint leaves before serving.

This is a lemon zester (about ￡3), it's very useful for dishes needing orange or lemon zest.

Tips & Note

●You can cover the biscuit dough with cling film at Step 6 which will make it easier to roll. If the dough is too solid, it will not be crumbly like shortbread.
●If the cream is too soft at Step 9, it may end up too runny. Keep it firm, adjusting the quantity of orange juice.

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