Welcome to Ancient Wisdom Living
About the Recipe
Delicately fragrant with the essence of orange blossom water, these tender shortbread cookies melt on the tongue like a spring breeze. Made with simple ancestral ingredients—flour, fat, and a touch of sweetness—they’re a nod to old-world confections enjoyed during festive days and quiet afternoon teas alike. A gentle floral finish evokes the scent of citrus groves in bloom.
Ingredients
1 cup (225 g) unsalted room temperature butter
1/2 cup (100 g) granulated sugar
2 cups (250 g) all purpose flour
1/4 teaspoon salt
2 Tablespoons orange blossom water (neroli hydrosol)
1 Tablespoon finely grated orange zest (optional)
Preparation
Step 1
Preheat oven to 325 °F (165 °C). Line baking sheet with parchment paper or a silicone baking mat.
Step 2
In a large mixing bowl, cream together the room temperature butter and granulated sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
Step 3
Mix in the orange blossom water (and orange zest if using) until well incorporated.
Step 4
In a separate bowl, whish together the flour & salt.
Step 5
Gradually add the dry ingredients to the butter mixture, mixing until just combined. The dough should come together and be slightly crumbly.
Step 6
Turn the dough out onto a lightly floured surface and knead it gently until it comes together in a smooth ball.
Step 7
Roll the dough to about 1/4 inch thickness. Use a cookie cutter or knife to cut out shapes and place them on the prepared baking sheet. Alternatively, you can shape the dough into a log, wrap it in plastic wrap, chill for 30 minutes, and then slice into rounds.
Step 8
Bake in preheated oven for 15-18 minutes or until the edges are just beginning to turn golden. Be careful not to overbake, as shorbread should remain pale.
Step 9
Allow the shortbread to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.