Orange & Cinnamon Cookies Recipe

This delicious shortbread recipe has the aromatic taste of fresh orange and winter cinnamon cream, sandwiched between a light touch of melt-in-the-mouth shortbread. A great recipe to serve alongside some mulled wine on a cold, winter's day.

For the shortbread:

4oz (125g) plain flour and 1/2 teaspoon ground cinnamon, sieved together

1oz (30g) soft light brown sugar

zest of 1/2 orange

2 1/2oz (75g) butter, softened

For the filling:

1 1/2oz (45g) butter

3oz (90g) icing sugar

1 tablespoon orange juice.

Set the oven to Gas 4 (180C/350F) and lightly grease a baking sheet.

Rub the butter into the flour and cinnamon until the mixture binds together into a ball.

Add the sugar and orange zest

Roll out the shortbread dough on a floured surface to 3mm thickness and cut out 24 rounds or squares with a 3-4cm round or square cookie cutter.

Place on baking sheet and bake in centre of oven for 12-15 mins until edges just start to tinge brown.

Remove to a wire rack until completely cool.

Beat the filling ingredients together, adding the juice last.

Spread this onto a cooled biscuit and place another biscuit on top to sandwich it.

Dust with icing sugar.

Delicious Orange & Cinnamon Shortbread