These delicately textured shortbreads have a subtle orange flavour. They’re wonderful served with a cup of tea or packed in a lunch.
Ingredients
- 1 1/2 cups flour
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon finely shredded orange zest
- 1/4 teaspoon salt
- 3/4 cup cold butter, cubed
- 2/3 cup dried blueberries
How to Make It
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Preheat oven to 350°. In a food processor, pulse together flour, sugar, cornstarch, orange zest, and salt. Add butter, then pulse until fine and crumbly. Remove bowl from food processor and stir in dried blueberries.
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Measure 2 tbsp. mixture into each of 36 mini muffin cups*, pressing down firmly.
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Bake until golden brown, about 15 minutes. Let cool at least a few minutes before serving.
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*If you don’t have mini muffin pans, press 1/4 cup mixture into each of 18 regular muffin cups and bake about 20 minutes.
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Note: Nutritional analysis is per shortbread.
NUTRITION INFORMATION
- calories 82
- caloriesfromfat 43 %
- protein 0.7 g
- fat 3.9 g
- satfat 2.4 g
- carbohydrate 11 g
- fiber 0.3 g
- sodium 56 mg
- cholesterol 10 mg
