Orange Shortbread Fingers

Submitted by United Church of God on Tue, 2011-05-31 10:48
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Description

A shortbread cookie with a special hint of orange zest!

Summary

Yield
Servings
Source

Mavis Stucci, Sydney NSM AUS

Prep time1 hour

Ingredients

1 1⁄4Cupplain flour
3Tablespooncustard powder
4 1⁄2Ouncebutter (slightly softened)
1⁄3Cupbrown sugar
  finely grated rind of one orange

Instructions

Lightly grease 2 or 3 baking trays. Sift flour and custard powder into a bowl. Add butter and sugar and work together into a smooth dough with your hands (or blend in a food processor), then knead in the orange rind. Roll out the dough to 5mm (1/5 inch) thick on floured surface. Cut into fingers about 8x2.5 cm (or 3x1 inch) and place on baking trays, leaving a little space between each biscuit (cookie). Prick each one several times with a fork. Bake in preheated oven for 15-20 minutes until shortbread turns a light golden brown. Cool on the trays until firm enough to move, then lift carefully onto a wire rack to cook. These fingers will keep for up to 10 days in an airtight tin.

Notes

Custard powder can be found in international markets or specialty stores. It is a cooking powder for making custard, a powder containing cornstarch, coloring, and sugar, used (especially in British cooking) as a basis for making custard.

1 comments
Submitted on Mar 27, 2012, 5:15 pm

dollap

dollap's picture

Made the short breadfingers with my 6 yr old son, for an unleavened cookie swap with other homeschoolers from our congregation. I used the zest of Clementines (din't have oranges on hand) worked out just fine. I like the feature for doubling the recipe, it made it easy for us, coz we made 3 dozens. Love the site, even though I'm not a MM of the UCG. Thanks!!



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