It’s that time of year again when I pretty much always have a cup of tea at my side. After my morning cup of coffee, I switch over and drink chamomile or decaf green until I nearly drown. Seeking a cookie to accompany my tea consumption, the inspiration for this month’s recipe came from a couple of different sources: for the Ted Lasso fans (admittedly I am not one of them - yet), I saw an easy and tasty looking biscuit recipe circling the web as well as a bake off of shortbread recipes on the Pancake Princess’ blog. The tipping point was tasting the most delicious lime shortbread with lime sorbet at The Grey. It was perfect and I knew wanted to attempt to replicate it.
Cue this month’s Vanilla Bean and Orange Shortbread. The ingredients are simple so I recommend going for high quality products because it will make a difference in the result. I leaned lighter on the vanilla bean and orange flavors so feel free to double if you really want to pack a punch. Alternatively, you can omit these flavors, substitute another citrus zest or add chocolate chips; this recipe can be adjusted to your tastes.
Pro tip: when starting to measure out your ingredients, first combine the orange zest with the granulated sugar in a small bowl. Set aside until the recipe calls for these ingredients. This will help bring out the orange flavor.
Vanilla Bean and Orange Shortbread
Yield: 8x8” square baking pan (9x9” works too, I prefer a thicker shortbread)
Ingredients
8 ounces (226g) unsalted butter, high quality is preferred such as Kerrygold or Pulgra, room temperature
¾ cup (90g) powdered sugar
1 tablespoon (15g) granulated sugar
1 teaspoon orange zest (about half an orange zested)
1 teaspoon vanilla bean paste or 1 teaspoon (4g) vanilla extract
2 cups (290g) ap flour
½ teaspoon (2g) kosher salt
Instructions
Step 1
In the bowl of a stand mixer with a paddle attachment or in a large bowl with a hand mixer, beat the butter until smooth. Add the powdered sugar, sugar and orange zest. Continue to beat until light and fluffy. Add the vanilla bean paste or vanilla extract and mix until combined. Slowly add the flour and salt until the mixture comes together into a dough.
Step 2
Lightly spray the pan with cooking spray (I use Pam) and press the dough into the pan in an even layer. Smooth the top with your hands and/or with a small offset spatula. Using a fork, poke holes throughout the dough. Cover and chill in the refrigerator for at least 30 minutes.
Step 3
Preheat the oven to 300°F. Once the dough has chilled, bake for 35-45 minutes until the edges look golden brown and the middle no longer looks wet. Remove from the oven and slice the cookies while still hot in the pan (I find this easier than trying to cut the shortbread once cooled).
Step 4
Serve with coffee or tea. Store in an airtight container for up to a week or freeze for up to 2 months. Enjoy!
I can’t stop talking about… how fantastic the food in Charleston, SC is! David and I visited recently and we ate our way through the city. Here are some highlights:
Chubbyfish - great service, unbelievable seafood. The vibe was relatively casual for high end dining and every dish was perfection.
Chez Nous - they offer only 2 options for each of their 3 courses and the menu changes daily. It was such a unique experience and well executed French cuisine.
Tippling House - friends of ours from the NYC restaurant where David and I met just opened the loveliest wine bar. They have an amazing selection… Please check it out!!!
Xiao Bao Biscuit - incredible food without an ounce of pretentiousness. We had a late lunch and sat next to the staff who were folding the house made dumplings.
Honorable Mentions: Last Saint, 167 Raw (apparently 167 Sushi is also great), Harken, Little Palm, Babas on Cannon
I love your ideas! Shortbread is perfect. I might try with some prosecco for Valentine's Day! Also, thanks for the update on the Charleston restaurants. Now I know where to go on my next long weekend.