Butter Shortbread Wedges Recipe

Butter Shortbread Wedges Recipe


125g softened butter

2.5 tablespoon castor sugar

2 tablespoon icing sugar

220g plain flour

pinch of salt

2 teaspoon orange flower water

icing sugar for sprinkling


  1. Lightly grease a 20cm shallow round tin.

  2. In a mixing bowl, cream together the butter, castor sugar and icing sugar until light and fluffy.

  3. Sieve the flour and salt into the mixture. Add the orange flower water and bring everything together to form a soft dough.

  4. On a floured surface, roll out the dough to a 20cm round and place in the tin.

  5. Prick the dough well and score into 8 triangles with a round bladed knife.

  6. Bake in a preheated oven at 150 degrees Celsius for about 30 minutes or until biscuits is pale golden and crisp.

  7. Sprinkle with icing sugar, then cut along the lines to make the wedge shapes.

  8. Allow the shortbread to cool before removing it from the tin. Store in an airtight container.

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