Time: 1 hour 45 minutes
Complexity: easily
Quantity: 32 cookies

Shortbread is a tender, crumbly, buttery cookie that melts in your mouth, offering a true delight with its refreshing citrus flavor. Instead of the traditional lemon that's often used to flavor shortbread, add tangerine or clementine zest to the dough; their flavor will be more interesting and slightly sweeter in the baked goods. Cornstarch, an essential ingredient for melting shortbread, gives it a unique texture. Mix it with flour, butter, sugar, and zest and bake a large shortbread cake, then cut it into bars and serve with an evening cup of tea.

Ingredients:

• 3 clementines or small tangerines
• 3/4 cup sugar
• 3 cups premium flour
• 6 tablespoons cornstarch
• 1/4 teaspoon fine salt
• 350 g softened butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, Orange zest, starch

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Preparation:

Step 1
• Preheat oven to 160°C. Grease a 22 x 30 x 1 cm loaf pan with butter, line with parchment paper and grease the paper.
Step 2
• Finely grate the zest of all 3 tangerines, removing only the orange peel and not the bitter white pith. Process the zest with 1/4 cup sugar in a food processor for 1 to 2 minutes.
Step 3
• In a bowl, whisk together the flour, cornstarch, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the remaining 1/2 cup sugar on medium speed until light and fluffy, about 8 minutes. Add the sugar and zest mixture and beat for another minute. With the mixer running on low speed, add the dry ingredients and mix until smooth. Do not overbeat.
Step 4
• Transfer the dough into the prepared pan, spreading it out as evenly as possible. Cover with plastic wrap, then press and smooth the top with your hands. Using a sharp knife, cut the dough into bars measuring approximately 2 x 7 cm. Prick the dough with a fork or wooden skewer to create a decorative pattern.
Step 5
• Bake until golden brown, about 1 hour 10-20 minutes. Let rest for 5 minutes, then re-slice along the previously made slits. Cool completely on a wire rack. Store the cookies in a tightly sealed container for up to 2 weeks.

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