Recipe: Candied citrus shortbread

Shortbread:

• 250g plain flour, plus additional for rolling and shaping
• 55g corn flour
• 2 tsp ground nutmeg
• 1 tsp ground sweet cinnamon
• 1 tsp sea salt
• 250g unsalted butter, room temperature
• 6 tbsp sugar
• 2 tbsp finely-grated orange zest (from 1 large orange)
• 30ml freshly-squeezed orange juice

Orange icing:

• 450g icing sugar
• 3-4 tbsp freshly-squeezed orange juice

Candied orange peel:

• 4 oranges
• 260g caster sugar, plus extra for rolling

_{*Allergens are in bold}

The day before baking you need to make the candied orange peel. For this you need to slice along the curve of the skin of each orange, using a paring knife. Make sure there is not fruit or pith on the slices of peel.

Place them in a pan filled with cold water and then place on the induction hob until boiling, and then drain to remove the bitterness of the peel.

Add them back into the pan, along with the sugar and approximately 450ml water. Bring to the boil and then simmer for 45-60 minutes or until the peels are translucent and soft.

Drain the water and place on baking parchment on a universal pan. Coat in sugar and place in the warming drawer overnight on level 3. If you do not have a warming drawer, then you can place these in the oven overnight on 80OC.

To make the shortbread, sift together the flour, corn flour, salt, nutmeg and cinnamon in a bowl. Cream the butter in a bowl until light and fluffy. Incorporate the sugar and cream until smooth. Then add the zest and juice and fold in.

Preheat oven to CircoTherm 180°C.

Do the same with the flour but add gradually until everything is combined. Collect the dough and shape into a ball, wrap in cling film and place in the fridge to set for 30 minutes.

Once set, remove from the fridge and let it sit at room temperature for 5-10 minutes. Sprinkle flour on a clean work surface and a rolling pin. Roll the dough out to roughly 4cm thickness. Cut to the desired shape and place on baking parchment on a universal pan. Place in the oven to cook for 10-14 minutes or until golden brown. Transfer to a wire rack and cool for 5 minutes.

To make the glaze, place the icing sugar into a bowl and add gradually whisk in the freshly-squeezed juice from the orange. Add more juice if it seems too thick and more icing sugar if it seems too runny.

Remove the candied orange sliced from the warming drawer. Dip the biscuits face down in the glaze and add a piece of the candied orange on top.