Orange shortbread crescents
Ingredients
for 40 pieces
| 250 g | white flour |
| 1 | organic lemon, use only ½ of grated zest |
| 1 pinch | salt |
| 175 g | butter, cold, cut into pieces |
| 50 g | candied orange peel |
| 1 | egg white |
| 75 g | icing sugar |
| ¼ tsp | vanilla paste |
| 1 bag | dark cake icing, melted |
How it's done
Shortbreads
Mix the flour, lemon zest and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the orange peel, mix. Beat the egg white, icing sugar and vanilla paste well, add and quickly combine to form a soft dough. Shape into a roll approx. 4 cm in diameter, cover and chill for approx. 1 hr.
Crescents
Shape the dough, in batches, into rolls the width of your finger, cut into pieces approx. 3 cm long. Shape into crescents and place on two baking trays lined with baking paper.
Bake
Bake each tray for approx. 12 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.
Chocolate-coated tips
Pour the icing into a bowl. Dip one end of each crescent into the icing, all the excess to drip off then place on a rack, then on baking paper. Cover and chill for approx. 30 mins.
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