Mandarin-glazed cookies

AT A GLANCE

  • Serves 12 people

A thin mandarin glaze takes these melt-in-the-mouth mandarin shortbread biscuits to the next level. We challenge you to stop at just one.

  • 250 gm (1⅔ cups) plain flour
  • 90 gm pure icing sugar
  • Finely grated rind of 2 mandarins, plus juice of 1 mandarin
  • 125 gm chilled butter, coarsely chopped
  • 2 egg yolks
  •  
  • Mandarin glaze
  • 80 gm caster sugar
  • Juice of 3 mandarins, such as Imperial or Murcott, plus finely grated rind to serve
  • 270 gm pure icing sugar, sifted
  • 15 gm butter, diced
01   Process flour, icing sugar, mandarin rind and 1 tsp sea salt in a food processor to combine. Add butter and process to a sandy texture. Add yolks and mandarin juice, process to just combine, then tip out onto a work surface and bring together with the heel of your hand. Form into a disc, then roll out on a piece of floured baking paper to 1cm thick. Refrigerate to rest (30 minutes).
02   Preheat oven to 180C and line an oven tray with baking paper. Cut out rounds of dough with a 6cm cutter, re-rolling as necessary. Place on tray and bake, turning tray occasionally, until golden around the edges (10-12 minutes). Cool on tray for 5 minutes.
03   For mandarin glaze, stir sugar and mandarin juice in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until a light syrup forms (4-5 minutes). Remove from heat, stir in icing sugar, butter and 1-2 tbsp hot water to achieve a smooth glaze consistency.
04   Dip one side of warm biscuits in glaze, allowing excess to run off. Transfer to trays lined with baking paper and scatter with a little extra mandarin rind. Stand until set (15-20 minutes). Store in an airtight container for up to 3 days.

Topics:

COOKIES, MANDARINS, BISCUITS, BAKING, EGG, WINTER, BUTTER

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES AND GERALDINE MUÑOZ

FEATURED IN

July 2017

July 2017

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