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
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.