Shortbread With Oranges and Honey

Shortbread With Oranges and Honey
Amy Neunsinger

Serves 8
preparation
15
minutes
cooking
90
minutes
other
0
minutes

Ingredients

2
sticks unsalted butter, cold and cut into small pieces
1/2
cup
confectioners' sugar
1
tablespoon
grated orange zest
1
teaspoon
vanilla extract
2
cups
flour, plus more for the work surface
1/2
teaspoon
kosher salt
4
oranges or 8 clementines, peeled and sliced into circles
2
pints vanilla ice cream
1/3
cup
honey, warmed

Directions

  1. In a food processor, or in a large bowl using your fingers, mix the butter, sugar, zest, vanilla, flour, and salt until crumbly. Knead the dough in the bowl until it comes together.
  2. Place the dough on a large sheet of lightly floured parchment paper and roll it to a thickness of 1/4 inch. Trim the edges to form a large circle. Cover and refrigerate for 30 minutes.
  3. Heat oven to 300° F. Cut the dough into 16 wedges. Transfer the parchment paper and dough to a baking sheet. Bake until golden, about 45 minutes; let cool.
  4. Divide the shortbread, oranges, and ice cream among bowls. Drizzle the oranges with the honey.
March 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 49 %
  • Fat 23 g
  • Sat Fat 15 g
  • Cholesterol 60 mg
  • Sodium 150 mg
  • Carbohydrate 50 g
  • Fiber 3 g
  • Sugar 24 g
  • Protein 4 g
What does this mean? See Nutrition 101.