Candied orange shortbread petticoat tails

AT A GLANCE

  • Serves 12 people

  • 230 gm plain flour
  • 110 gm rice flour
  • 110 gm (½ cup) caster sugar
  • 230 gm butter, coarsely chopped
  • Finely grated rind of ½ orange
  • 30 gm glacé orange, diced
  • 1 eggwhite, lightly whisked
  • 1 tbsp white sugar
01   Process flours, sugar and a pinch of salt in a food processor to combine, add butter and half the orange rind and process until fine crumbs form, turn onto a work surface and bring together with the heel of your hand. Knead in glacé orange, then roll out on a piece of baking paper to a rough 21cm-diameter round. Trim edges, using a 20cm-diameter plate as a template, then transfer to an oven tray, using baking paper to assist. Pinch with your fingers to form a scalloped edge and refrigerate until firm (30 minutes).
02   Preheat oven to 150C. Brush dough with eggwhite. Combine white sugar and remaining orange rind in a small bowl, scatter over dough, then score halfway through dough to form 12 wedges. Prick dough with a fork, piercing all the way through. Bake until light golden (40-45 minutes), cool slightly, then cut through score marks into pieces and cool completely. Store in a single layer in an airtight container until required. Shortbread will keep for 1 week.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

LUCY WEIGHT

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