Jaffa Orange and Rosemary Shortbread Biscuits
Created for Jaffa by Sam Hadadi
For the Shortbread Biscuits:
- 1 x Jaffa Juicy Orange (zested)
- 240g Flour
- 225g Unsalted Butter (softened)
- 100g Granulated Sugar
- 1 TSP Finely Chopped Fresh Rosemary
- ¼ TSP Salt
For the Icing:
- 1 x Jaffa Juicy Orange (juiced)
- 250g Icing Sugar (sifted)
- Cream softened butter and sugars in a large bowl until fluffy. Mix in orange zest and chopped rosemary
- Add flour and salt, mixing gently until a dough forms. Avoid overworking
- Flatten dough into a disc, wrap in baking paper, and chill for 1 hour or until firm
- Preheat oven to 160°C and line a baking sheet. Roll out chilled dough between baking paper, then cut into shapes
- Place biscuits on the sheet, spacing slightly apart, and bake for 12-15 minutes until edges are golden
- Cool on the sheet for 5 minutes, then transfer to a wire rack
- For frosting, combine juice and icing sugar, adding water if needed. Drizzle or dip biscuits, let set
- Enjoy!