Shortbread Cookie

9 oz butter

4.5 oz sugar

16 oz flour

8 oz cornstarch

1 piece of orange zest

1 egg for egg wash

Powdered sugar for dusting

Whisk one egg with one tablespoon of water until smooth.

Cream the butter and sugar until light and fluffy, then mix in the flour, cornstarch and orange zest. Do not over-mix.

Rest the dough in the fridge for four hours, then roll dough until it’s 5mm thick and cut with cookie cutters.

Arrange in a baking tray and brush with egg wash (see above).

Bake in the oven at 300 F, until light brown, then let it cool to room temperature.

Dust with powdered sugar.