Shortbread with Oranges and Honey

Real Simple
Shortbread with Oranges and HoneyRecipe
Photo: Amy Neunsinger
Makes 8 servings


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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


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. 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.

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.

Divide the shortbread, oranges, and ice cream among bowls. Drizzle the oranges with the honey.

In Advance: Refrigerate the dough overnight and bake it early in the day. Or use store-bought shortbread in place of the freshly baked to save time.

To Freeze: Place the unbaked, unsliced circle of dough in a large resealable bag. Store for up to 3 months.

To Reheat: Thaw the dough overnight in the refrigerator. Slice and bake according to the recipe.

Created date

February 2006

Nutritional Information

Calories 420
Caloriesfromfat 49 %
Fat 23 g
Satfat 15 g
Cholesterol 60 mg
Sodium 150 mg
Carbohydrate 50 g
Fiber 3 g
Sugars 24 g
Protein 4 g