Orange blossom shortbread - Nest in Normandy Dieppe

Orange blossom shortbread

Ingredients: Yields 20 cookies

From the grocery store:
300g flour
100g sugar

From the cheesemarket:
120g soft butter
1 egg

From your larder:
5g fine salt
5g fleur de sel
5 tbsp. orange blossom water

  • Mix together the flour, sugar, fine salt and soft butter.   And the egg and mix.  Add the orange blossom water and 5 tbsp. of water.  Mix well. Shape the dough into a “sausage” form, wrap it in cling film and place it in the fridge for 1 hour.
  • Pre-heat the oven to 180°C. Cut the “sausage” into slices and place these on a tray covered with baking paper.  Sprinkle with a little fleur de sel and bake in the oven for 12 minutes.