Ok, it's the officially the week of Christmas, so if you haven't get your festive hat on and done your shopping yet...
I've been doing alot of baking this Christmas for gifts and the like, such as these Orange Almond Shortbread Trees. This recipe makes 15 trees but you can easily double (or even triple) the ingredients below. You can then freeze in batches and then just take out and wrap when you're due to give the gift. Of course, you can use any cutter you like as well. Easy!
Just try not to nibble on them and accidentally eat that 'spare' emergency gift batch...
Orange Almond Shortbread Trees Makes 15 trees (3"):
100g plain flour
50g ground almonds
50g sugar
Zest of 1 large orange + 2 tbsp of the juice
100g unsalted butter, softened
1) Sift the flour into a large mixing bowl with the almonds, sugar and half the zest.
2) Rub in the butter, and then start to bring the mixture together into a dough, using some orange juice to help bind it together if required. Wrap and chill for at least 30 minutes.
3) Preheat the oven to 150 degrees C. Roll out the dough onto a floured surface to the thickness of a pound coin.
4) Use a 3" tree cutter to stamp out 15 trees. Decorate with the remaining zest.
5) Transfer to a lined baking tray, then bake for about 15 minutes, until light brown.
The shortbread should still be a little soft and pale when you take it out the oven. Don't be tempted to let it bake for longer! It will firm up a little as it cools and have that lovely soft bite to it :-)100g plain flour
50g ground almonds
50g sugar
Zest of 1 large orange + 2 tbsp of the juice
100g unsalted butter, softened
1) Sift the flour into a large mixing bowl with the almonds, sugar and half the zest.
2) Rub in the butter, and then start to bring the mixture together into a dough, using some orange juice to help bind it together if required. Wrap and chill for at least 30 minutes.
3) Preheat the oven to 150 degrees C. Roll out the dough onto a floured surface to the thickness of a pound coin.
4) Use a 3" tree cutter to stamp out 15 trees. Decorate with the remaining zest.
5) Transfer to a lined baking tray, then bake for about 15 minutes, until light brown.
More Hungry Jenny cookies you might like!
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