Well kids, 2 recipes in this post really if you include the flavoured sugar. Like I have nothing much to be getting on with right? (Just cookbook publishing like a boss!)
I have also discovered that retailing can be fun! (Crazy but fun!) So a quickie but a goodie…(aren't they always the best anyway?)
I love shortbread, little crunchy bites of butter and sugar….what more could one ask for to go with a great cup of Crio Bru or coffee, or tea?
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 140 Gram raw sugar (the rougher the better…I used some gorgeous French sugar cubes that are like rapadura lumps….amazing)
- 1 orange, zest
- 120 Gram orange sugar
- 200 Gram unsalted butter, cubed
- 330 Gram plain flour
- 1-2 Drop doTERRA - Wild Orange Oil doTerra wild orange oil BUY
- Pinch pink salt flakes
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…beings that we are in October and do I need to spell it out? Less than 12 weeks until YOU. KNOW. WHAT