Mary Berry’s Orange Shortbread Fingers is made with semolina, caster sugar, plain flour, butter, orange zest, and demerara sugar. This tasty Orange Shortbread Fingers recipe creates a delightful dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 36 people.
This Orange Shortbread Fingers Recipe Is From Simple Comforts Cookbook by Mary Berry
Mary Berry Orange Shortbread Fingers Ingredients
- 100g (4oz) semolina
- 100g (4oz) caster sugar
- 225g (8oz) plain flour
- 225g (8oz) butter, cubed, plus extra for greasing
- Finely grated zest of 1 small orange
- 25g (1oz) demerara sugar
How To Make Mary Berry Orange Shortbread Fingers
- Preheat Oven: Preheat the oven to 180°C (160°C fan)/Gas 4. Lightly grease a 23 x 33cm (9 x 13in) Swiss roll tin with butter.
- Make Dough: Measure the semolina, sugar, plain flour, butter, and orange zest in a food processor. Whizz until the mixture forms a dough ball.
- Prepare Tin: Transfer the dough to the prepared tin. Press it into an even layer with the back of a spoon and smooth the surface. Chill for about 30 minutes.
- Add Sugar and Bake: Sprinkle the top with demerara sugar. Bake for 25–30 minutes until pale golden.
- Cool and Cut: Let it cool slightly in the tin, then cut into 36 thin fingers (3 across the short side and 12 along the long edge). Use a palette knife to transfer them to a wire rack to cool completely.
Recipe Tips
- Chill the Dough: Ensure the dough is well-chilled before baking to prevent spreading and to help achieve a crisp texture.
- Use a Sharp Knife: When cutting the shortbread, use a sharp knife to get clean, even edges and prevent cracking.
- Grease the Tin Well: Lightly grease the tin to make sure the shortbread comes out easily after baking.
- Adjust Baking Time: Keep an eye on the shortbread towards the end of baking; it should be pale golden, not dark brown.
- Cool Before Cutting: Let the shortbread cool slightly in the tin before cutting to avoid breaking it into pieces.
What To Serve With Orange Shortbread Fingers?
These crispy Orange Shortbread Fingers pair well with a cup of tea, a dollop of clotted cream, fresh fruit, or a handful of nuts. They also can be served alongside a selection of cheeses, a glass of dessert wine, coffee, or a scoop of vanilla ice cream for a delicious treat.
How To Store Leftovers Orange Shortbread Fingers?
- Refrigerate: Let the leftover Orange Shortbread Fingers cool completely at room temperature. Once cooled, store them in an airtight container in the refrigerator for up to 1 week.
- Freeze: To freeze, place the cooled shortbread fingers in a single layer in an airtight container or wrap them in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Mary Berry Orange Shortbread Fingers Nutrition Facts
Serving Size: 1 finger (out of 36)
- Calories: 70
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 15mg
- Sodium: 10mg
- Potassium: 20mg
- Total Carbohydrate: 8g
- Dietary Fiber: 0.5g
- Sugars: 4g
- Protein: 1g
Try More Mary Berry Recipes:
- Mary Berry Rum and Raisin Ice Cream
- Mary Berry Vanilla Custard
- Mary Berry Peanut Butter Cookies
- Mary Berry Limoncello Ice Cream
Mary Berry Orange Shortbread Fingers
Description
Mary Berry’s Orange Shortbread Fingers is made with semolina, caster sugar, plain flour, butter, orange zest, and demerara sugar. This tasty Orange Shortbread Fingers recipe creates a delightful dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 36 people.
Ingredients
Instructions
- Preheat Oven: Preheat the oven to 180°C (160°C fan)/Gas 4. Lightly grease a 23 x 33cm (9 x 13in) Swiss roll tin with butter.
- Make Dough: Measure the semolina, sugar, plain flour, butter, and orange zest in a food processor. Whizz until the mixture forms a dough ball.
- Prepare Tin: Transfer the dough to the prepared tin. Press it into an even layer with the back of a spoon and smooth the surface. Chill for about 30 minutes.
- Add Sugar and Bake: Sprinkle the top with demerara sugar. Bake for 25–30 minutes until pale golden.
- Cool and Cut: Let it cool slightly in the tin, then cut into 36 thin fingers (3 across the short side and 12 along the long edge). Use a palette knife to transfer them to a wire rack to cool completely.
Notes
- Chill the Dough: Ensure the dough is well-chilled before baking to prevent spreading and to help achieve a crisp texture.
- Use a Sharp Knife: When cutting the shortbread, use a sharp knife to get clean, even edges and prevent cracking.
- Grease the Tin Well: Lightly grease the tin to make sure the shortbread comes out easily after baking.
- Adjust Baking Time: Keep an eye on the shortbread towards the end of baking; it should be pale golden, not dark brown.
- Cool Before Cutting: Let the shortbread cool slightly in the tin before cutting to avoid breaking it into pieces.