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Candied Orange Peel Shortbread

Yields1 Serving

 175 g Butter
 100 g Castor Sugar
 225 g White Flour
 30 g Candied Orange Peel
1

Combine butter and sugar.

2

Beat well until light and creamy.

3

If candied orange peel is not finely chopped, chop up.

4

Add flour and candied orange peel to butter and combine with a spatula.

5

Bringing everything together with your fingers to form a ball of dough.

6

Divide dough into two.

7

Place one half onto a sheet of cling film in a long sausage.

8

Roll dough up in cling film and secure each end with a knot. Roll the dough back and forth on your work surface to form a round sausage.

9

Repeat with the second piece of dough.

10

Leave the dough in the fridge for at least half an hour.

11

Preheat the oven to 160ÂșC.

12

Grease two baking sheets.

13

Remove dough from the fridge and take off the cling film. Cut each sausage into 11 pieces.

14

Place the biscuits onto baking sheets, leaving room for a bit of spreading.

15

Bake for 15 to 20 minutes. Start 15min timer

16

Remove from oven and allow to cool on a cooling rack.