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Orange shortbread crescents
40 m active | 2 h 34 m total
Nutrition facts per serving:
  • Energy in kcal about 89
  • Fat about 5g
  • Carbohydrates about 9g
  • Protein about 1g
This is needed
This is needed for 40 piece
  • 250 g white flour
  • 1 pinch salt
  • 1 organic lemon, use only ½ of grated zest
  • 175 g butter, cold, cut into pieces
  • 1 egg whites
  • 50 g candied orange peel
  • 0.25 tsp vanilla paste
  • 75 g icing sugar
Chocolate-coated tips
  • 1 bag dark cake icing, melted
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And that's how it's done
And that's how it's done
Mix the flour, lemon zest and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the orange peel, mix. Beat the egg white, icing sugar and vanilla paste well, add and quickly combine to form a soft dough. Shape into a roll approx. 4 cm in diameter, cover and chill for approx. 1 hr.
Shape the dough, in batches, into rolls the width of your finger, cut into pieces approx. 3 cm long. Shape into crescents and place on two baking trays lined with baking paper.
Bake each tray for approx. 12 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack.
Chocolate-coated tips
Pour the icing into a bowl. Dip one end of each crescent into the icing, all the excess to drip off then place on a rack, then on baking paper. Cover and chill for approx. 30 mins.