Carrot & Orange Shortbread with Orange Icing

Photo of Carrot & Orange Shortbread with Orange Icing by Mario


Yes, today we’re going to share with you our Shortbread with Orange Icing recipe. But not just any shortbread, a Carrot & Orange Shortbread!

The origins of that delicious biscuit dates back to 12th century (so over 800 years ago!), however back then it was more of a biscuit bread, given the fact that yeast was used in the recipe. Of course, over the years the recipe have changed, for example yeast were substituted with butter, evolving into a Shortbread Biscuit as we know it today 🙂

Oranges, like other citrus fruits, are a great source of Vitamin C, whereas carrots are very rich in beta carotene and other antioxidants.

Carrot & Orange Shortbread with Orange Icing

Prep time: 30 minutes + 30 minutes resting time

Cook time: approx. 15 minutes

Total time: approx. 1 hour 15 minutes

Makes approx. 20 biscuits

Recipe by Mario


For the Shortbread

  • 8 oz unsalted butter, soften
  • 4 oz caster sugar
  • 12 oz plain flour
  • Zest of 1 Valencia orange
  • 1 oz finely grated carrot

For the Icing

  • 125 g icing sugar
  • 1 tbsp freshly squeezed orange juice


  1. Using a kitchen robot with a paddle attachment, mix butter and sugar until light and creamy.
  2. Add flour, orange zest and grated carrot, mix until fully combined.
  3. Take the pastry out of the mixing bowl, wrap in cling film and chill in the fridge for about 30 minutes.
  4. In the meantime mix orange juice with icing sugar to create the icing. If too thick, add more orange juice. Set aside ready for later.
  5. After resting, take the pastry out of the fridge, dust the working surface with a little flour and roll out the pastry  until 5 mm thick.
  6. Using a round cutter, about 3 inches in diameter, cut the biscuits out and transfer onto a baking tray lined with baking parchment.
  7. Using your hands, knead the leftover pastry together and repeat the rolling and cutting out until all of the pastry is used.
  8. Bake the biscuits in pre heated oven, 180 degrees Celsius, for 10 – 15 minutes, until golden brown.
  9. Once out of the oven, transfer the shortbread onto a cooling rack.
  10. After approx. 10 minutes, drizzle with orange icing, let it set for few minutes and enjoy!


Photo of Carrot & Orange Shortbread with Orange Icing by Mario
  • You can swap the orange zest and juice with lemon 🙂
  • Be creative and use different shape cutters – depending on size of the cutters, cooking time may vary slightly.

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