Crisp, melt in your mouth shortbread biscuits flavoured with orange zest – simple enough to bake with children, tasty enough that you won’t want to share!
These simple but delicious shortbread biscuits are perfect for Easter and would make an ideal baking project to do with children; Baking these brought back so many memories of baking with my mum when I was a child. These biscuits are deliciously buttery (although, of course, they are not made with real butter!), crisp, yet they melt in the mouth like a good shortbread should.
To get into the Easter spirit I used a mixture of baby chick, rabbit and egg shaped cutters and then simply piped icing all around the edge of each biscuit. Flavoured with orange zest and vanilla they suit all tastes, so make sure to hide some for yourself before they all disappear! You can of course use any zest you like or even add some extras like raisins or chocolate chips like I have in my egg shaped biscuits.
Makes 20 – 24 biscuits. Takes 20 minutes plus chilling and baking time.
- 125g dairy free butter (I use Pure dairy free Sunflower)
- 50g golden caster sugar
- 1 tsp vanilla paste
- Zest of 2 oranges
- 170g plain flour
- 10g cornflour
- 6 tbsp icing sugar
- Beat dairy free butter and caster sugar together until creamy, then beat in the vanilla paste until combined.
- Add the orange zest, cornflour and half the flour to the butter and beat until almost incorporated. Add the rest of the flour and using your hands bring together the dough. Don’t worry if not all the dough has come together and a few crumbs remain – The key is not to overwork the dough.
- Wrap the dough and any remaining crumbs in clingfilm and then chill the dough in the fridge for a minimum of 30 minutes – but anything up to 12 hours is fine. At this stage, if wished, you can freeze the uncooked dough. Just defrost before moving onto the next step.
- Line a baking tray with grease proof paper. Take the dough out of the fridge and on a lightly floured surface roll out to about half a centimetre thick. Using your choice of cutters, cut out the shortbreads. Lightly knead any scraps of dough together, roll again and cut out again – keep repeating this until you have used up all the dough.
- Prick each shortbread a few times with a fork, and then place the tray of biscuits back in the fridge while preheating your oven.
- Preheat the oven to 180 degrees, and once it comes to temperature, take the biscuits from the fridge and bake straight away for 16 – 18 minutes until lightly browned.
- Once out of the oven, place the biscuits on a wire rack to cool completely.
- Once cold, make your icing by mixing as much water as needed to the icing sugar to get it to a piping consistency. Fill a piping bag with the icing, snip off the end to make a small hole and pipe on your biscuits as desired.
- Cool completely and then store in an airtight container for up to 4 days.