These delicate and crumbly shortbread cookies are topped with a tangy and sweet orange cream that adds a burst of citrus flavor.
Ingredients:
- 200g flour
- 200g cold butter
- 100g cornstarch
- 100g powdered sugar
- 5 hard-boiled egg yolks
- Pinch of salt
- 80g soft butter
- 70g sugar
- 70ml orange juice
- 3 egg yolks
- 1 egg
- Zest of one orange (only the top orange layer)
Instructions:
- Mix all the dry ingredients for the shortbread dough and pour them onto a work surface.
- Add thinly sliced cold butter on top of the dry ingredients.
- Sprinkle the hard-boiled egg yolks over the butter.
- Quickly knead the ingredients together until the dough is smooth.
- Wrap the dough in cling film and chill in the fridge for one hour.
- In the meantime, prepare the orange cream. Mix all the ingredients for the cream in a small saucepan.
- Heat the mixture on a double boiler and continuously whisk until it thickens to a creamy consistency.
- Allow the cream to cool at room temperature, then chill in the fridge.
- Preheat the oven to 185°C.
- Roll out the dough on a floured surface until it is 7mm thick.
- Use a cookie cutter to cut the dough into shapes and place the cookies on a baking sheet lined with parchment paper.
- Use your finger to create a small indentation in the center of each cookie.
- Bake the cookies for about 15 minutes or until golden brown.
- Transfer the cookies to a serving platter or multiple plates.
- Fill a pastry bag with the orange cream and pipe a small amount into each cookie’s indentation.
- Serve the remaining cream in a small dish alongside the cookies. Enjoy!
