Ginger Orange Shortbread Cookies | Easy Dessert Recipes
#shortbreadcookies #gingercookies #shortbreadcookiesrecipe
Shortbread is always a winner! If you’re a shortbread lover like me, then you don’t want to miss this Orange and Ginger Shortbread recipe that’s NEW on my channel today. Perfect for when you want to be all festive, but you don’t really want to do too much work. Let’s get our bake on!
???? ???????? ???????????? ???????????????? ???????????????? ????????????????????, ???????????????????????? ???????????????? ???????? ???????????? ???????????????????? ????????.
???? ????????????'???? ???????????????????????? ???????? ???????????????????????????????????? ???????? ???????????????? ???????????????????????????? ???????????? ???????????????? ????????????????????????????.
My videos:
1. Pineapple and Coconut Cake Pina Colada Cake | Dessert Recipes
2. NUTELLA STUFFED BANANA BREAD MUFFINS | Banana Nutella Muffins Recipe
3. How To Make The Best Easy Chocolate Cake | Best and Simple Chocolate Cake Recipe
Ginger Orange Shortbread Cookies:
Ingredients:
100 grams salted butter, room temperature
55 grams icing sugar
50 grams dark brown sugar
220 grams all purpose flour
1/2 teaspoon ginger powder
Zest of 1 orange
50 grams candied ginger, chopped finely
2 tablespoons cold water
Preheat oven to 180 Celsius.
After cutting out the cookies, place them on parchment paper in a baking tray and refrigerate for at least 30 minutes.
Bake the cookies at 180 Celsius for 20 minutes, turning the tray halfway through the baking process to ensure that all the cookies bake evenly.
#dessertsrecipe
#gingerorangeshortbreadcookies
#easycookierecipes
#howtomakeshortbread
#cookiesrecipe
#cookierecipes
*PRODUCTS I USE WHEN BAKING:
Morphy Richards OTG (52 Litres):
6 inch Cake Tins:
8 inch Cake Tins:
Madeleine Tray:
Food Chopper:
Parchment Paper:
Dark Chocolate:
Caster Sugar:
Icing Sugar:
Cocoa Powder (Cadbury's):
Cocoa Powder (Hershey's):
White Cupcake Liners:
Brown Cupcake Liners:
Piping Bags:
*These are affiliate links. When you buy any product by clicking on the above links, I will get a small commission from the company to support my channel.
Orange Cranberry Shortbread Cookies | 6 Ingredients | Easy Christmas Cookie Recipe
Here's an easy shortbread cookie recipe that only requires 6 ingredients! These cookies are so easy to make and are one of my favorite cookies.
Orange Cranberry Shortbread Cookie Recipe:
1/2 c. dried cranberries (I used Craisans)
3/4 c. sugar, divided
2 1/2 c. all purpose flour
1 c. butter, cold and cut into cubes
1 tsp. almond extract
zest of one orange
1 to 2 tbsp of fresh orange juice (optional)
extra sugar to coat cookies before baking
Combine cranberries and 1/4 c. sugar into a food processor and process until your cranberries are in smaller pieces (you can also just chop them up finely with a knife). Combine flour and remaining sugar in a bowl. Add butter and use a pastry cutter to cut butter into your flour until you have very fine crumbs. Stir in almond extract, cranberry/sugar mixture and orange zest. Knead dough with hands into a ball (if your dough is too crumbly, you can add a little fresh orange juice). Roll dough into a log, wrap with saran wrap and put in the fridge for at least two hours. When ready to make your cookies, preheat oven to 325, cut dough into slices about 1/4 in. thick, coat with sugar and bake for about 12 minutes (just until cookies are set; do not overbake).
Candied-orange shortbread | Gourmet Traveller
Australian Gourmet Traveller video recipe for candied-orange shortbread. Subscribe to our channel here:
Get the recipe here:
The official YouTube home of Australian Gourmet Traveller, Australia's leading food, restaurant and travel magazine. Here you'll find recipes from the magazine's food team and Australia's best chefs, interviews with chefs and restaurateurs, and behind-the-scenes tours of Australia's best restaurants.
Gourmet Traveller:
Facebook:
Twitter:
Pinterest:
Google+:
Instagram:
Get the magazine:
Get the magazine for iPad:
Get the magazine for Android tablets:
Get the Gourmet Traveller Restaurant Guide app:
Get the Gourmet Fast recipe app:
Caramel and Orange shortbread by Oldums
Cranberry Orange Shortbread Cookies
This year we are ringing in the new year with warm tea, jam-filled thumbprint cookies and a marathon of movies. This is my happy place! I am filling these cookies up with my favourite: raspberry jam. Plus, it is the only flavour of jam I currently have in my home. But you can use any flavour jam that you like. If you are looking to lighten this recipe, you can skip the glaze entirely.
FULL RECIPE:
PIN for later:
C O N N E C T
Instagram:
Facebook:
Twitter:
Pinterest:
Code: SJ4EHQA3P7LVAFMZ
#shortbread #shortbreadcookies #cranberryorange
Almond-Orange Shortbread - Everyday Food with Sarah Carey
Have I told you how much I love cookies? I do! And as the holiday season approaches, I'm always looking for simple -- and simply delicious -- new treats. Today, I'm baking a batch of almond-orange shortbread cookies that are crisp and buttery. They're the perfect accompaniment to a cup of tea in the afternoon -- or morning! Make them today and freeze them for up to three months.
Sarah's Tip of the Day:
When ready to bake these buttery cookies, slice off just what you need and bake. Save the rest for another day!
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
PREP: 15 MINS TOTAL TIME: 1 HOUR 30 MINS
YIELD:Makes 40
INGREDIENTS
1 cup (2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
3/4 teaspoon almond extract
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled)
Grated zest of 1 orange (about 2 teaspoons)
3/4 cup sliced almonds
DIRECTIONS
STEP 1
Make the dough: In a mixer bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix just until a dough forms. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds.
STEP 2
Freeze the dough: On a piece of waxed paper, form dough into a rectangular log, 12 inches long, 2 1/2 inches wide, and 1 inch thick. Wrap log in the paper, and freeze until firm, at least 1 hour and up to 3 months. If freezing longer than 1 day, wrap log again, in plastic wrap.
STEP 3
Bake the shortbread: Preheat oven to 325 degrees. Remove dough from freezer. (If dough has been in freezer a long time and is frozen solid, let it sit at room temperature 30 minutes so it slices without crumbling.)
STEP 4
With a sharp knife, cut dough into 1/4-inch-thick slices; place on ungreased baking sheet at least 1 inch apart. Bake until edges just begin to turn golden, 20 to 25 minutes. Cool 5 minutes on baking sheet; transfer cookies to a rack to cool completely.
---------------------------------------------------------------
Get the Full Recipe:
More Sweet Treat Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Almond-Orange Shortbread - Everyday Food with Sarah Carey