Photo by: Photo: Amy Neunsinger

Shortbread with Oranges and Honey

  • Yield: Makes 8 servings


  • 2 none 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 none oranges or 8 clementines, peeled and sliced into circles
  • 2 none 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.

Nutritional Information

Amount per serving
  • Calories: 420none
  • Calories from fat: 49%
  • Fat: 23g
  • Saturated fat: 15g
  • Cholesterol: 60mg
  • Sodium: 150mg
  • Carbohydrate: 50g
  • Fiber: 3g
  • Sugars: 24g
  • Protein: 4g

Go to Full Version of

Shortbread with Oranges and Honey Recipe