These mandarin Shortbread make citrus season so worth enjoying. They are an easy shortbread you can make in the food processor. double mandarin Shortbread use every part of the beautiful orange fruit.
Double Mandarin Shortbread
The beauty of colour. It’s inspiring. The immense wonder in the deep green of the sea to the orange of this mandarin. Incredibly it all just makes me want to cook. I have a friend who can’t come to grips with this. She has expressed bewilderment at filling the fruit bowl and going out for a walk and returning to find the house smelling of that fruit baking in the oven. I guess you already know what happened to these mandarins?
Yep, I cooked ’em……
Made me think though, there are a lot of foods that are beautiful, yet we waste so much of them. I tried to use all of the Mandarin, juice and zest. The zest of course not only goes beautifully in cakes and brownies and syrups but it is a very fine ingredient when dried. It is a natural with star anise, in Chinese/Asian foods . We used to always have some drying under the lights on the pass at Wokpool.
Mandarin skin is as useful as the fruit itself so use it in Biscotti or chopped into crumbles and pastries. it also makes a fantastic ingredient in savoury cooking too. It is delicious added into a stewed beef dish or stuffed into the cavity of a duck or chicken. What about sitting your pork belly on some to slow roast. would be unforgettable if candied like orange peel. You could cook this into biscotti or into crumbles or pastries.
- 110 gram caster sugar
- 200 gram butter unsalted and softened
- 240 gram plain flour
- 80 gram almond meal flour
- 2 small mandarins peel only (pith removed as much as possible)
- 1 pinch salt
- 140 gram icing sugar sifted
- 30 ml Mandarin juice 1 tablespoon plus 2 teaspoons
- 1/4 pinch salt
- 1/2 cup castor sugar for sprinkling
Picture from the Original post Aug 2011