orange blossom shortbread

I was in the supermarket the other day, trying to decide which packet of shortbread to buy.  My life is full of these kind of monumental decisions.  When it comes to the big stuff - buying a property, accepting a job - I can make my mind up almost on the spot.  It's those little decisions in life which completely paralyse me.  And so it was that I came to be standing in the biscuit aisle, transfixed by the choices in front of me.

Then I realised that I could go home and make my own shortbread thus circumventing the need to make a decision.  Which I suppose was a decision in itself. 

I added a hint of orange blossom to my basic shortbread mix (which is written somewhere on a scrap of paper).  Orange blossom is a funny thing; too much and it is unpleasent and overpowering but just the right amount can give an intriguing flavour.  Orange without being orange. 

I rolled my dough quite thin because I wanted the look and feel of the biscuits to match their delicate taste.  I had to keep a careful eye on them when they were in the oven so that I could rescue them at just the right moment when they turned golden brown. 

Orange blossom shortbread (makes approx 30)
Adapted from the BBC

125g unsalted butter, softened
55g caster sugar
180g plain (all purpose) flour
1 tsp orange blossom extract

1.  Preheat the oven to 175oC.  Line a baking tray with parchement paper. 
2.  In a bowl, beat the butter and sugar until light and fluffy.
3.  Add the flour and orange blossom extract and mix well to combine.  I had to get my hands stuck in to work the dough into something that could be rolled out. 
4.  Dust a work surface with some flour and roll out the dough to the desired thickness.  It doesn't have to be as thin as mine.
5.  Cut into shapes and place on the baking tray.  Chill in the fridge for 30 minutes.
6.  Bake for 15 minutes until golden brown.  Allow to cool for 10 minutes before transferring to a wire rack.