Orange Blossom Shortbread Hearts Recipe From Tilly Pamment
Follow Tilly Pamment's easy recipe and make a batch of chocolate-dipped shortbread hearts for a delightful afternoon treat.
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Cooking tools:
- Stand mixer
- Kitchen scale
- Rolling pin
- Cookie cutter
- Cooling rack
- Oven
- Baking sheet
- Parchment paper
- Whisk
- Mixing bowl
- Grater
- Measuring spoon
- Refrigerator
- Serving platter
- Airtight container
Ingredients
- 110g caster sugar
- Finely grated zest of ½ an orange
- 200g unsalted butter, softened
- 2 teaspoons orange blossom water
- 225g plain flour
- ¼ teaspoon baking powder
- 80g almond meal
- ¼ teaspoon fine sea salt
- 180g dark or white chocolate, to coat (optional)
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