North Pole shortbread

Name: North Pole shortbread
Prep time: 1 h 40 min
Cook time: 40 min
Total time: 2 h 20 min
Ingredients: 250g unsalted butter, softened; Finely grated rind of 4 mandarins; 200g caster sugar; 2 egg yolks; 2 tbsp glace orange peel, very finely chopped; 1/2 cup (75g) self-raising flour; 2 cups (300g) plain flour; 375g Nestle White Chocolate Melts, melted following packet directions

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Prep Time: 100 minutes

Cook Time: 40 minutes

Total: 140 minutes

Author : Sophia Young

vegetarian butter flour

Ingredients

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250 grams unsalted butter, softenedFinely grated rind of 4 mandarins200 grams caster sugar2 egg yolks2 tbsp glace orange peel, very finely chopped1/2 cup (75 grams) self-raising flour2 cups (300 grams) plain flour375 grams Nestle White Chocolate Melts, melted following packet directions

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Instructions

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Step 1

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.

Step 2

Preheat oven to 180C. 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.

Step 3

Half dip biscuits in melted chocolate, place on baking paper-lined trays and stand until set. Biscuits will keep in an airtight container for up to 2 weeks.