Mini Orange Shortbreads

prep 10 mins, plus cooling cook 12 mins
  • 250 g (8 oz) plain flour, sifted
  • 175 g (6 oz) unsalted butter, cut into small pieces
  • grated rind of 1 orange
  • ½ teaspoon mixed spice
  • 75 g (3 oz) caster sugar
  • 2 teaspoons cold water
  • 2 teaspoons icing sugar
  • 1 teaspoon cocoa powder

Place the flour in a bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the remaining ingredients with the measurement water and mix to form a dough.

Roll out on a lightly floured surface to a thickness of 2.5 mm (⅛ inch). Using a 1.5 cm (¾ inch) plain cutter, cut out approximately 80 rounds.

Place the rounds on nonstick baking sheets and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–12 minutes until golden. Carefully transfer to a wire rack to cool.

Mix together the icing sugar and cocoa powder and dust a little over the shortbreads before serving.

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