Shortbread with Oranges and Honey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. 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.
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