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.

Be a part of the Community

Join Our Newsletter

Copyright © Chef Wan Lifestyle 2023. All rights reserved

Powered by
Technology & Solutions Partner