Orange and Almond Shortcake Cookies Recipe.

Happy Friday everyone! Actually,  remember when Happy Friday wasn’t a thing and everyone just acknowledge it was a Friday and didn’t care if it was happy or not and didn’t put pressure on the day? Me either.

Best thing about my new job is finishing at 4pm on a Friday! I actually love it because I can come home and have the apartment to myself for a whole hour of uninterrupted lying in bed time. Plus, if I’m driving home to see my family, it gets me on the road before most of the traffic. I’m staying up in Dublin this weekend though so hopefully will fit in some nice bits and pieces. Let me know if you have any recommendations for this weekend?! I’m getting used to our new apartment though but always looking for new things to do out and about.

You heard (I hope!) that Where Is My Teaspoon has been shortlisted for an award and I would LOVE if you would please give it a vote. All you have to do is register and just click vote, but you never know, Where Is My Teaspoon could actually win something 🙂 Feel free to check in with me on Social too – would love to hear from you (Facebook, Twitter, Instagram)

I haven’t shared a recipe in a little while and broke in my new oven with these little delights: Orange and Almond Shortbread Biscuits. These are really nice and make a nice change. The chocolate topping is completely optional but definitely brings out that Jaffa Cake vibe!

Right, you need:

50g ground almonds

zest 1 orange

150g unsalted butter

150g plain flour

100g dark chocolate melted (if needed)

25g flaked almonds (topping)

extra caster sugar (topping)

Preheat your oven to 190 degrees and line a good, big baking sheet.

Mix the flour and ground almonds together and rub the butter into the flour until it looks like breadcrumbs.

Add in the orange zest and bring it all in together with your hands and knead slightly on a floured surface.

At this stage, you could leave the biscuit dough to cool in the fridge for a little while in a log shape and cut into biscuits. Or, just roll pieces of the dough into small balls, place on the baking tray and pop into the oven.

The biscuits will take about 15 minutes in the oven, you want them to be nice and golden.

After about 7 minutes in the oven, I slap the biscuits down with my spatula (as I do with all my cookie recipes and stuff – I find this really changes the texture of the biscuit but give it a go and see for yourself) and add a scatter of flaked almonds over each biscuit. They’ll go nice and golden while they finish baking.

After they’re done, leave them to cool on a wire tray and give them another scatter with caster sugar.

If you are going to top them with chocolate, I would recommend using dark chocolate. Still slap the cookie down but don’t add the flaked almonds halfway through. It’s better to gently toast the flaked almonds in a pan over the hob and add them to the cookies once the chocolate has been moved on top!

Allow the chocolate to set before putting them in a sealed jar to keep them fresh!

These biscuits are definitely best served with tea or hot chocolate, rather than coffee and will last a good few days in a tin. Such a simple adaption but they are delicious!

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