This is really just an update on last week’s post where I baked Salted Butter and Chocolate Chunk Shortbread.
I mentioned that I’d like to try a version using orange and walnut instead of the chocolate. And so I did! I tweaked the recipe slightly (you knew I would!!) and I have to say, I am happy with the result. So here follows my new version:
250g room temperature butter (I used salted butter, but unsalted would be fine too)
110g demerara sugar
45g light muscovado sugar
2 tablespoons freshly squeezed orange juice
Zest from a large orange
80g Walnut halves, broken into small pieces (unless you want larger chunks)
355g plain flour
20g rice flour
Using an electric mixer / whisk, beat together the softened butter, sugars and orange juice until light and fluffy. With a spoon, mix in the orange zest and walnuts, and then fold in the flours until well combined.
Divide the dough into two, placing each half on a separate piece of clingfilm. Fold the clingfilm over and gently roll the dough into a log shape with your hands so that it is about 5 cm in diameter. Place in the fridge until firm (approximately an hour).
Preheat the oven to 180°C / 160°C fan. Line a baking tray with baking paper.
Slice the cooled dough into rounds about 1.5cm thick and place on the baking tray about 3cm apart (they won’t spread much during baking). Bake for 12 – 20 minutes, keeping an eye on the cookies. They are ready when the edges are just slightly turning brown.
Remove, and cool on a rack before eating.
I find the addition of rice flour really helps with the texture, it keeps it light, and crumbly, yet not falling apart. The orange flavour is subtle and the walnuts add good texture. This can be baked in batches, or you can keep the extra dough in the fridge for up to a week.
Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂