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processor shortbread, orange and fennel
Amanda McInerney of www.lambsearsandhoney.com

Orange and Fennel Processor Shortbread

5 from 1 vote
Crush the fennel seeds just a little in a mortar and pestle, or in a bowl with the back of a spoon, before adding to the mix.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course: Baking
Ingredients Method

Ingredients
  

  • 1 3/4 cups plain flour
  • 1/4 cup ground rice
  • 1/2 cup icing sugar
  • 1 tsp lightly crushed fennel seeds
  • finely zested rind of 1 orange
  • 250 gms cold butter cubed

Method
 

  1. Preheat oven to 160C (320F).
  2. Grease and line with baking paper a 23cm square baking pan.
  3. Place flour, rice, sugar,fennel seeds and orange zest in a food processor and pulse 2-3 times to combine well.
  4. Add butter and process until dough just comes together.
  5. Press into prepared pan, score into squares, pierce each square with a fork, and place in refrigerator for 10 minutes.
  6. Bake for 20-30 minutes, until very lightly golden, but not browned. Cut into squares along the score lines while still hot.
  7. Cool in pan.

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