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Spiced Orange Shortbread

1 hour 10 minutes

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Spiced Orange Shortbread

This fresh take on classic shortbread is made with ground coriander and freshly grated orange zest, flavors that pair beautifully with butter and sugar and give these cookies an alluring fragrance. The recipe is simple to prepare, but you will need a ruler and metal bench scraper for shaping the dough into a rectangle before baking. Baking on a double layer of kitchen parchment ensures the cookies will not over-brown on the bottom. The cookies should be stored in an airtight container, and will keep for up to a week.




Don’t wait until the shortbread is cool before slicing all the way through the score marks. They should be cut while warm and slightly soft.

1 hour 10 minutes


  • 292

    grams (2¼ cups) all-purpose flour, plus more for dusting

  • 1

    tablespoon plus 2 teaspoons ground coriander, divided


  1. 01
    Heat the oven to 300°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a medium bowl, whisk together the flour, 1 tablespoon of the coriander and the salt.

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