ORANGE SHORTCRUST BRAIDS, easy and quick twisted cookies, orange-scented, ideal for breakfast or snack, soft and delicious.
I wanted to prepare some cookies different from the usual ones, something simple but that would fill the kitchen with aroma. And so the orange shortcrust braids were created, those twisted cookies that seem complicated but are actually made in just a few minutes.
The orange shortcrust is soft and fragrant, the orange zest makes the difference, making these braids perfect for breakfast, perhaps with coffee, or for a homemade snack that tastes delightful.
The twisted shape is not only nice to look at: it also helps with baking because the shortcrust braids stay golden on the outside and crumbly inside. They are those cookies that disappear quickly, one after another, without even realizing it.
Join me in the kitchen today for the orange shortcrust braids.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 1/4 cups flour (the one you usually use)
- 1 egg
- 1/4 cup sugar
- 1 teaspoon baking powder for desserts
- 1 pinch salt
- 3 1/2 tablespoons butter
- orange zest
- Half orange juice (about a couple of tablespoons)
Steps
Pour the flour into a bowl, add the baking powder, sugar, egg, chopped butter, salt, orange juice, and orange zest, mix the ingredients.
Move to your work surface and knead well to obtain a soft and homogeneous shortcrust.
If needed, dust with a little flour, divide the dough into 9 pieces, make small loaves, fold them in half, and twist them onto themselves to form the braids.
Dust with granulated sugar, place them on the baking sheet lined with parchment paper and bake in the hot oven at 350°F for about 15 minutes.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
ORANGE SHORTCRUST BRAIDS
Practical tips for perfect orange shortcrust braids
Use only untreated orange zest: it is what gives the true aroma to the orange shortcrust braids, not the juice.
If the dough seems soft to you, do not add flour immediately: let it rest for 20 minutes in the fridge and you’ll see it becomes workable without drying out.
For all the same braids, weigh the small loaves: same size, same baking, more beautiful result even in photos.
Do not press the twist too much: the braids must remain airy to bake well and stay crumbly.
Take them out when they are just golden underneath, even if they look pale on top: as they cool, they settle and remain soft.
For a bakery effect, dust with powdered sugar only when cold: it does not melt and immediately makes showcase cookies.
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FAQ ORANGE SHORTCRUST BRAIDS
Do the orange shortcrust braids remain soft?
Yes, if you don’t overbake them. They should just lightly golden, not darken.
Can I substitute the orange?
Of course, you can use lemon or mandarin, but orange remains the most fragrant.
Can they be stored?
Yes, in a closed container they last several days and remain crunchy.
Can I freeze the dough?
Absolutely yes. The orange shortcrust freezes very well when already portioned.
