Orange cinnamon shortbread

    40 min

    This is a great buttery shortbread recipe that gets its wonderful flavour from fresh orange zest and a hint of cinnamon.

    23 people made this

    Makes: 12 biscuits

    • 230g butter, softened
    • 90g caster sugar
    • zest of 1 large orange
    • 1 teaspoon ground cinnamon
    • 280g plain flour
    • 2 tablespoons ground almonds

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4 and line a baking tray with baking parchment.
    2. Cream the butter and sugar together; a light and fluffy consistency is wanted. Stir in the orange zest and the cinnamon.
    3. Sift in the flour and ground almonds. Mix with your hands until the dough comes together.
    4. Lightly flour your work surface and gently roll the dough out until it is roughly 1cm thick.
    5. Cut the dough in to whichever shape you wish. I use circles with a diameter of around 6cm. This makes 12 good sized biscuits, but you will only be able to fit 6 on each normal sized baking tray. You want to leave some space between each one when cooking, as they will flatten and spread out slightly and you don't want them to stick together.
    6. Place in to baking tray and bake for 20 to 25 minutes until slightly browned.
    7. Remove, sprinkle the tops with sugar (optional, but recommended) and leave to cool for around 30 minutes on a cooling rack.


    If the dough is still a little too sticky, add small amounts of flour until you reach the desired consistency. It should roll out pretty smoothly when the consistency is right.
    Also, if you haven't left your butter out of the fridge and it is too hard, you can cut it in to small pieces and microwave it until it softens. Be careful though, you want it to be soft, not melted!

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