Short-Bread`

Ingredients

225g/8oz Odlums Cream Plain Flour

125g/4oz Butter (room temperature)

125g/4oz Granulated Sugar

Grated Rind of 1 Orange

To Assemble

Whipped Cream

Fresh Fruit in Season#

Icing Sugar

Method

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease baking tray.
  2. Cream the butter, sugar and orange rind until light and fluffy.
  3. Beat in the egg and stir in the flour until mixture comes together to form a dough.
  4. Wrap tightly in cling film and refrigerate for about an hour. Then, lightly knead on a well floured surface. Roll out to about 10mm/quarter inch in thickness. Use a scone cutter or glass to cut out the cookies/shortbread.
  5. Place on the prepared trays and return to the fridge for about an hour, this prevents them spreading during baking!
  6. Put into the preheated oven and bake for about 10 minutes until just golden brown.
  7. Remove from oven, allow to ‘set’ on tin for about 5 minutes, then transfer to wire tray to cool.
  8. When cold, store in an airtight tin.
  9. To Assemble: Sandwich two biscuits with the whipped cream. Dust top liberally with icing sugar and top with fruit of your choice!!