Double shortbread
Ingredients
175 g butter or margarine
100 g Dansukker Icing Sugar
1 egg
Finely grated zest of 1 organic orange
15 ml cream
250 g plain flour
Filling
1 packet chocolate nut paste
To decorate
Dansukker Icing Sugar
Instructions
Cream together the butter/margarine and icing sugar. Mix in the egg. Add the orange zest and cream. Work in the flour. Put the dough into a piping bag and pipe 60 swirls using a star-shaped piping nozzle. Refrigerate for 30 minutes. Place the “roses” on a parchment-lined baking sheet and bake in the centre of the oven at just under175°C for about 10 minutes. Leave to cool on a wire rack. Sandwich the cakes together with nut paste between them. Dust lightly with icing sugar just before serving.
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