Fennel-Orange Shortbread Wedges

This week on Tuesdays with Dorie we are heading to the back of the book in the cocktail cookie section. This shortbread recipe is made with orange rind and fennel seeds. The most hazardous part of this recipe was finely chopping the fennel seeds, I will be looking for wayward seeds for days. I used the rind of a rather large orange so my dough ended being more wet than dry so I had no trouble getting it to come together. I rolled the butter filled dough into an 8 inch circle and baked for 20 minutes.

Wow were these delicious! Mine definitely tasted like orange but only a hint of fennel which is surprising given the amount of seeds in the recipe. These were delicate, buttery but still crisp. A little sweetness too. I loved these and would eat them anytime. To see what others thought head over to Tuesdays with Dorie.


4 Comments Add yours

  1. Weren’t these GREAT? Loved the texture and flavour!


  2. Cakelaw says:

    Glad you liked them. I used ground fennel to avoid chopping the seeds.


  3. Haha…those fennel seeds were hopping! I also had a large orange so I a similar experience to you!


  4. i really loved these, too– so tasty and great texture! i was worried about flying fennel seeds, so i gave them a light crush in my mortal and pestle instead.


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