BY CHEF RUDI SODAMIN

INGREDIENTS

  • 9oz butter
  • 4.5oz sugar
  • 16oz flour
  • 8oz corn flour
  • 1 piece of orange zest
  • 9oz butter
  • 4.5oz sugar
  • 16oz flour
  • 8oz corn flour
  • 1 piece of orange zest

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Servings

? mins
Prep Time

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Cook Time

? mins
Total Time

GUIDE / INSTRUCTIONS

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

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

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

3. Arrange in a baking tray and brush with egg wash. Bake in the oven at 300 F, until light brown, then let it cool to room temperature.

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