Orange Shortbread Biscuits

These indulgent cookies have a fresh citrus twist to compliment the buttery texture of the biscuits. Perfect to share with family and friends during Christmas or any holidays.
Cooking Time


2 cups unsalted butter, softened
1 ½ cups brown sugar, firmly packed
4 cups all-purpose flour
A pinch of salt
Grated zest of 2 oranges
2 large eggs, beaten with 2 tbsp. water, to glaze


  1. Cream butter and brown sugar with a wooden spoon. Gradually add flour and salt to make a fairly stiff dough. Stir in orange zest.
  2. Wrap in cling wrap and refrigerate for at least 2 hours.
  3. Turn the dough out onto a lightly floured board and roll to a thickness of 1cm. Cut out with assorted 2.5cm-4cm cookie cutters and place on a greased baking tray.
  4. Beat together eggs and water. Glaze cookies.
  5. Bake at 180°C for 15-20 minutes until golden brown.

Chef’s Note: Shortbread can be formed into different shapes such as wedges and even seashells. To make wedges, shortbread dough is spread thickly in pie pans and scored into wedges before baking.