Citrus shortcake

Recipe from: 9/22/1993 12:00:00 AM
Ingredients 9
Servings 15
Time

Ingredients

  • 150
    g
    sifted cake flour
  • 75
    g
    butter, cut into small pieces
  • pinch salt
  • 75
    g
    castor sugar
  • 15
    ml
    finely grated orange peel
  • 15
    ml
    finely grated lemon peel
  • 1
    preserved orange segment, diced (optional)
  • 1
    egg
  • milk for brushing
 

Method

 
This pastry must be prepared 24 hours in advance. Rub flour and butter together until crumbly. Form into a heap and add salt, sugar, citrus peel, orange pieces and egg. Knead until well mixed and form into a ball. Wrap in greaseproof paper and refrigerate. Butter and flour a baking sheet. Roll pastry out to 1 cm thick and cut out rounds with a pastry cutter. Place on baking sheet, slightly apart to allow for spreading during baking. Brush with milk and bake at 180 ºC for 20 minutes. TOTAL KILOJOULE COUNT: 6 130 kJ (1 465 Cal). A portion: 410 kJ (95 Cal).
 

Read more on: bake
 

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