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.
Double Mandarin Shortbread- Reposted
- 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
- Oven 160 C / 320 F
- You will need a flat try a rolling pin and a 5 cm cutter (2 in) and several pieces of baking paper.
- Put the sugar and the mandarin peel into the food processor and process until the peel is very fine and the sugar begins to turn orange.
- Add the softened butter to the sugar and process till well mixed and smooth. (1 minute). Scrap down the sides and pulse to combine.
- Add the flour and almond meal and mix until just pulling together into a ball.
- Tip out onto a work surface and bring the dough together very gently and put onto a baking paper lined tray and cover with another piece of baking paper. Roll out to approximately 1 cm / 1/4 in the put into the fridge.
- Rest approx 30 min or till firm
- Cut the biscuits and put onto a lined flat baking tray. Sprinkle with a little fine sugar if you like. chill again if they have softened.
- Bake for approx 15- 20 minutes depending how hot your oven is. Touch lightly in the centre and they should be reasonably firm.
- Use the scraps up. Push them together gently. Roll out again and cut into rounds sprinkling with a little sugar
- Put the icing sugar into a bowl and add 1 tablespoon of mandarin juice. Mix well. Add only a bit of extra juice at a time till the icing is only just spreadable. If you add too much liquid the icing will stay wet.
- Sandwich the Shortbread with this mixture or spread over individual biscuits.
Picture from the Original post Aug 2011