This recipe first appeared in For Foods Sake (we still have copies in store) my favourite cookbook still. If you don't have a copy yet, it now comes with an eversion as well. It is still very up to date Thermomix wise, though when the book was created waaaay back when, there was only a TM31 on my bench. How times have changed.
You will find all sorts of other flavoured sugar options in the book. Just imagine the possibilities! There are a couple of rules for adding flavours to sugar. Use really dry sugar. You could even go so far as to follow this method for drying the sugar in our Mini Meringues recipe. After adding your flavour of choice it is a good idea to spread the sugar out on a tray and dry overnight unless using immediately such as in this recipe.
Then go for it;
Lime zest or any other citrus zest
Freeze dried berries
Nutmeg or other whole spices
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 140 Grams raw sugar (the rougher the better…I used some gorgeous French sugar cubes that are like rapadura lumps….amazing)
- 1 orange, zest finely grated
- 120 Grams orange sugar
- 200 Grams unsalted butter cubed BUY
- 330 Grams bakers or strong flour
- 10 Drops doTERRA wild orange oil BUY
- 1 Pinch pink salt flakes BUY
Make the sugar by placing sugar and zest into Thermomix bowl and milling for 8 sec/speed 10. Use 120g in shortbread and reserve the rest.
Preheat oven to fan forced 180ºC and line a baking tray with paper.
Add butter to sugar in Thermomix bowl and chop for 4 sec/speed 6.
Add remaining shortbread ingredients and blend for 10 sec/speed 6. Tip dough out onto floured Silpat mat. Divide into two portions. Roll each into a long sausage shape with a 3-4 cm diameter.
Roll in remaining Orange sugar. Cut into small rounds, place onto tray and flatten with your thumb.
Bake for 12-15 minutes until golden and fragrant. Cool before keeping in an airtight container in fridge for optimum crunch factor!
These are a darling gift when wrapped in lots of cellophane and truckloads of curling ribbon…and as for the sugar, it also is a pretty nice gift for the foodies in your life!