Friday, December 17, 2010

North Pole Shortbread

The Bride's Diary team love this recipe for North Pole Shortbread by Homelife - a beautifully simple Christmas treat...

What You Need:

• 250g unsalted butter, softened
• Finely grated rind of 4 mandarins
• 200g caster sugar
• 2 egg yolks
• 2 tbs glacé orange peel, very finely chopped
• ½ cup (75g) self-raising flour
• 2 cups (300g) plain flour
• 375g white chocolate chips, melted following packet directions

• Using an electric mixer, beat butter, rind and sugar until light and fluffy. 
• Add egg yolks and peel, beat until combined. On low speed, gradually beat in combined sifted flours until mixture comes together. 
•Form into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 180˚C. 
• Roll out dough between 2 sheets of lightly-floured baking paper until 3mm thick then, using a 7.5cm Christmas tree-shaped cutter (or cutter of your choice), cut out shapes and place on baking paper-lined oven trays. Repeat, rolling dough scraps until all the dough is used. 
• Refrigerate dough on oven trays for 30 minutes, then bake for 8 minutes or until lightly browned. Cool biscuits on trays.
• Half dip biscuits in melted chocolate, place on baking paper-lined trays and stand until set.

Makes about 70. Biscuits will keep in an airtight container for up to 2 weeks.

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