Shortbread with Oranges and Honey
Photo: Amy Neunsinger
Yield: Makes 8 servings
More From Real Simple
Amount per serving
- Calories: 420
- Calories from fat: 49%
- Fat: 23g
- Saturated fat: 15g
- Cholesterol: 60mg
- Sodium: 150mg
- Carbohydrate: 50g
- Fiber: 3g
- Sugars: 24g
- Protein: 4g
- 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.
Only you will be able to view, print, and edit this note.Add Note