Hazelnut–orange shortbreads

Hazelnut–orange shortbreads

By
From
Saraban
Makes
24
Photographer
Mark Roper

Tiny melt-in-your mouth cookies are popular in Iran – and around the entire Middle Eastern region. Some are made with rice or chickpea flour, some with wheat flour, while others incorporate finely ground nuts, but all use a high ratio of butter or ghee to give that crisp, melting ‘shortness’. Iranian versions are usually flavoured with cardamom, but for a change I think hazelnut and orange work beautifully together. Perfect with a cup of tea at any time.

Ingredients

Quantity Ingredient
80g icing sugar
110g clarified butter or ghee
100g plain flour, sifted
1/4 cup self-raising flour, sifted
50g roasted hazelnuts, finely ground
1 orange, grated zest

Method

  1. Mix the icing sugar with the clarified butter thoroughly. Fold the remaining ingredients into the butter mixture deftly and thoroughly but take care not to overwork the mixture. The dough will be very soft, but if it feels too wet add a little more flour.
  2. Tip the dough onto a sheet of plastic wrap and divide in half. Roll each portion into a log about 3 cm in diameter. Wrap each log in plastic wrap and twist the ends tightly. Refrigerate for 10 minutes or so to firm the dough.
  3. Preheat the oven to 150ºC. Line a baking tray with baking paper.
  4. Use a sharp knife to cut each log into slices about 1 cm thick. Arrange on the prepared baking tray and bake for 15–20 minutes, or until the biscuits are just starting to colour and feel a bit firm to the touch
  5. Cool the shortbreads on the tray for a few minutes, then carefully lift onto a wire rack and leave until completely cold. They will keep in an airtight container for a week
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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