Citrus shortcake

Name: Citrus shortcake
Yield: 15 servings
Cuisine: Bake
Ingredients: 150.00 g flour sifted, cake; 75.00 g butter cut into small pieces; salt pinch; 75.00 g castor sugar; 15.00 ml orange zest only; 15.00 ml lemon zest only; 1.00 orange segment, diced; 1.00 eggs; milk

15 servings

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By Food24 November 03 2009

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Ingredients (9)

150.00 g	flour — sifted, cake
75.00 g	butter — cut into small pieces
	salt — pinch
75.00 g	castor sugar
15.00 ml	orange — zest only
15.00 ml	lemon — zest only
1.00	orange — segment, diced
1.00	eggs
	milk

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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).