Citrus Shortbread

Name: Citrus Shortbread
Ingredients: None None For the Shortbread; 2 1/3 cups plus 2 tbsp all-purpose flour; 1/2 cup confectioners' sugar; 2 tbsp rice flour; None None Finely grated zest of 1 lemon; None None Finely grated zest of 1 orange; 2 sticks butter, cubed; None None For the Icing; 2/3 cup confectioners' sugar, sifted, plus 2 tbsp more to dust; 1 tbsp lemon or orange juice; 1 None drop yellow food colouring

11 ingredients

5 steps

Ingredients

None None For the Shortbread
2 1/3 cups plus 2 tbsp all-purpose flour
1/2 cup confectioners' sugar
2 tbsp rice flour
None None Finely grated zest of 1 lemon
None None Finely grated zest of 1 orange
2 sticks butter, cubed
None None For the Icing
2/3 cup confectioners' sugar, sifted, plus 2 tbsp more to dust
1 tbsp lemon or orange juice
1 None drop yellow food colouring

Directions

1

Preheat oven to 325°F. Line 2 baking sheets with parchment. Sift flour, sugar, and rice flour together into a bowl. Stir in lemon and orange zest.
2

Using floured fingertips, rub in cubed butter until mixture resembles breadcrumbs. Press together to form a dough.
3

Turn dough out onto a lightly floured surface. Knead gently. Halve mixture. Roll or press out each piece to about 1/4-inch thick. Cut into Christmas-tree shapes. Place on prepared sheet trays.
4

Bake for 10-15 minutes, until golden. Let cool for 5 minutes before transferring to a wire rack to cool completely.
5

Meanwhile; make icing by beating confectioners' sugar, juice, and food coloring in a bowl until smooth. Drizzle over cooled cookies. Dust with confectioners' sugar.