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 brewed chocolate or coffee, or tea?
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 140 Grams raw sugar (the rougher the better…I used some gorgeous French sugar cubes that are like rapadura lumps….amazing)
- 1 orange, zest
- 120 Grams orange sugar
- 200 Grams Unsalted Butter cubed BUY
- 330 Grams plain flour
- 1-2 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!