INGREDIENTS
Clementine dust
Zest of 4 clementines (keep segments for garnish)
200g caster sugar
Few drop of orange essence
Butter shortbread
65g sugar
140g flour
85g butter
Splash of vanilla essence
Recipe continues
METHOD
Clementine dust
Blend the clementine zest, sugar and vanilla together in a food processor.
Butter shortbread
Place the sugar and the flour in a food processor and pulse in the butter and vanilla until it resembles bread crumbles.
Bind it together with hands and kneed softly until smooth, cling film and leave to rest. Roll out on a floured surface, cut into desired shape, prick with a fork and bake in a hot oven 180c for about 6min until golden brown.
Remove from the oven, scatter the clementine dust and leave to cool and garnish with the segments.