Orange shortbread with Cambrieni and citrus conserve

(about 24 cookies with cheese)

  • 200 ml cornflour
  • 500 ml cake flour
  • 250 g salted butter, room temperature
  • 3 – 5 ml orange essence (preferably the natural extract, if not, only use a few drops of artificial orange essence or finely grated orange peel)
  • 125 ml castor sugar
  • 1 Cambrieni cheese (for a bigger group) or 3 camembert cheeses for 6 – 8 people

Heat your oven to 200 °C. Line a baking tray with kitchen paper or grease with butter or a non-stick spray. Sift cornflour and cake flour together. Beat the butter in a mixing bowl until feathery light and beat in the orange essence. Add the castor sugar bit by bit. Add the flour and mix lightly until a soft dough forms. Cover with cling wrap and let rest in the fridge for about 20 minutes. (This makes the dough easier to handle when you roll it out.) Roll out the dough, on a surface sprinkled with flour, until it’s 6 cm thick. Cut circles with a cookie cutter of about 7,5 cm. Carefully place on the baking tray (don’t allow the dough to stretch.) Bake until the cookies are a light straw colour, about 10 minutes. Pack on a cooling rack. Take the Cambrieni or camembert out of the fridge at least 30 minutes before you want to serve it and cut into wedges. Serve wedges of runny cheese on the shortbread with a spoonful of citrus conserve and syrup on the side.