Orange and Thyme Shortbread by

Posted on October 22, 2020 by Michelle Bowles | 0 Comments


125g softened butter

1/4 cup caster sugar

1 cup plain flour

1/4 cup rice flour

2 tsp finely grated orange rind

1/2 tsp coarsely chopped thyme

Orange Buttercream

100g softened butter

1 cup icing sugar

1 tsp finely grated orange rind

3 tsp orange juice


1. Using an electric mixer beat softened butter and caster sugar in a bowl until pale and creamy. 

2. Add plain flour and rice flour, stir until dough comes together.

3. Shape into a disc. 

4. Preheat oven to 160C. 

5. Prepare 2 baking trays by lining with baking paper.

6. Place the dough on a lightly floured surface. 

7. Add the orange rind and thyme. Knead until smooth.

8. Roll dough out on a lightly floured surface to a 3mm-thick disc. 

9. Use a 4cm cookie cutter to cut your desired shape from the dough. 

10. Place on the prepared baking trays.

11. Bake for 10-15 minutes or until lightly golden. Ensure to swap the trays halfway through.

Orange Buttercream

1. To make the orange buttercream, use an electric mixer to beat the butter in a bowl until very pale. 

2. Gradually add the icing sugar, 1 tablespoon at a time, beating well after each addition.

3. Add the orange rind and juice, beating until well combined.

4. Place in a piping bag fitted with a 5mm plain nozzle. 

5. Once biscuits have cooled down, pipe the orange buttercream over half the biscuits. 

6. Top with the remaining biscuits.


Recipe supplied by

Posted in baking, cookie cutter, cookie cutters, cookie recipe, cooking, orange and thyme, orange and thyme cookie recipe, orange cookie, piping bag



Leave a Reply

Comments will be approved before showing up.

Web Analytics