Tasty orange shortbread made with the beautiful colours of Autumn and shaped into the fallen leaves of the season.
If you’re a regular reader of my blog, then first of all, thank you! It means the world to me. Secondly, you will have noticed the running theme through my blog posts of the last few weeks, and that is Autumn. If you haven’t already guessed, I just love it!
On the other hand, if you’re new here, also thank you, and welcome! I don’t mind telling you like I’ve told everyone else in previous posts, that I love Autumn. Have I said it enough yet?
This recipe wasn’t actually part of my schedule, but once I posted my Autumn Cake Recipe, which was to be my last Autumn leaf themed recipe of 2020, I was actually a little disappointed, so this was a spur of the moment kind of thing!
I wouldn’t have been able to do this spur of the moment if it wasn’t as easy as it is! Shortbread is probably one of the easiest things I make. There’s very few ingredients (3 to be precise, not including colouring and additional flavouring) which are the sort of ingredients that if you’re a baker in general, you’ll most likely already have them in your house. Plain flour, Caster sugar and butter/margarine. You don’t need any fancy bakeware, just a mixing bowl, scales and some baking trays! I have used my food processor for this, but if you don’t have one, you can simply rub all the ingredients between your fingers to form crumbs before kneading into a dough.
Of course, that’s for standard shortbread. If you want to make it a little more exciting, you can add colour and shape, and even flavouring of your choice! To get these beautiful autumnal colours in my Autumn Orange Shortbread Bites, I’ve combined 3 coloured doughs in red, orange and green to create a sort of marble effect. After all, autumn leaves are never just one solid colour!
For the shape, you could cut into the dough with a knife and shape it by hand if you like, but if you want to save lots of time and get the perfect mixed leaf shapes, then invest in some Mason Cash autumn leaf cutters, they are fab! I’ve popped a link to the ones I used in the ‘what you’ll need’ section further down in the post.
If you have children, they will most likely love making shortbread with you. You could even make a separate dough for them and give them their own dinosaur or unicorn cutters, or whatever they’re into!
These Autumn Orange Shortbread Bites will keep for up to 4 weeks in an airtight tin, and are suitable for freezing for up to 3 months, but if you do freeze them, make sure you pack and store them delicately in the freezer. I’d recommend using a rigid airtight container, and don’t stack the individual biscuits without a piece of greaseproof paper separating each layer.
Here’s how I made my Autumn Orange Shortbread Bites
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What you’ll need to make these Autumn Orange Shortbread Bites
Food Processor (or you can use a mixing bowl and your hands)
Autumn Leaf Cutters
Wire Cooling Rack
- 9oz Plain flour
- 6oz Stork
- 3 oz Caster sugar
- Red food colouring gel
- Orange food colouring gel
- Green food colouring gel
- Orange flavouring
To prepare, preheat the oven to 180 degrees and line 3-4 baking trays with greaseproof paper.
- Firstly, place 3oz plain flour, 2oz stork and 1oz Caster sugar in your food processor.
- Add the orange flavouring and orange food colouring gel, and mix until combined.
- Turn the mixture on to a non-stick surface (I just place a sheet of greaseproof paper on the worktop and place something heavy on each side to hold it in place) and carefully knead to form a dough.
- Repeat steps 1 and 2, two more times but using red food colouring the first time and green the second.
- Add the green and red dough to the orange dough and knead a few times until they become one. Do not over knead, because you want to have 3 different colours running through. Over kneading leads to the colours combining into one.
- Use a rolling pin to flatten the dough to around 1cm thickness and cut leaf shapes into the dough using your autumn leaf shaped cutters.
- Once you’ve cut the shapes, gather up all of the excess dough, press together in your hands and roll again with the rolling pin. Cut out more leaf shapes. Repeat this until you’ve used all of the dough.
- Line 3-4 baking trays with greaseproof paper, and fill the trays with the shortbread leaves.
- Sprinkle the shortbread leaves with sugar and place the trays in the fridge for 20 minutes.
- Remove the trays from the fridge and bake on the middle shelf of the oven for around 15 minutes. (You may have to only put a tray or two in at a time depending on the size of your oven.
- Once the shortbread is baked, place them on a wire cooling rack to cool down.
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If you liked this Autumn Orange Shortbread Bites recipe, you might also like my Autumn Cupcakes recipe. Click here to read it.