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Shortbread with Rosemary Steeped Candied Mandarin Orange Peel

Shortbread with Rosemary Steeped Candied Mandarin Orange Peel
Recipe Date:
August 30, 2019
Cook Time:
Imperial (US)
  • cup whole wheat pastry flour
  • 1/4 cup sugar
  • 1/4 tbsp salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 tsp vanilla extract

Peel 5 mandarin oranges.

Cut into desired size strips.

Cook in large pot of boiling water 15 minutes; drain, rinse.

Cook in large pot of boiling water 15-30 minutes, add up to 6 sprigs of rosemary to boiling water, drain and rinse.

Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar.

Add peel.

Return to boil.

Reduce heat; simmer until peel is very soft, about 45 minutes.


*Note, the syrup that is drained can be saved for alternate uses if desired.

Toss peel and 1 cup sugar on rimmed baking sheet, separating strips.

Lift peel from sugar, let stand until coating is dry. Mince.

Preheat oven to 300°F.

Mix flour, sugar, and salt in medium bowl to blend, fork is best.

Add 1/2 cup butter, 1 teaspoon vanilla extract and rub in with fingertips until mixture resembles coarse meal, do not overwork dough.

Add 1/4 cup of minced candied orange peels.

Gather dough together and form into ball; flatten into disk.

Roll out dough on lightly floured surface to 1/2-inch-thick round, use cookie cutter to desired size/shape.

Place onto a cookie sheet.

Bake for 20-30 minutes or until golden brown.

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