Persimon® kaki shortbreads
For the shortening
200 g flour
150 g butter
125 g baker's sugar
Soften the butter, add the sugar and mix well.
Pour the flour into a salad bowl, make a hole in the centre and finely grate the orange peel over the top. Add the egg, and the butter and sugar mixture. Knead everything together using your fingers to combine the dough well. Roll the dough up into a ball and set aside, keeping it cold for 30 min. After this time, turn the oven on to 180°C.
Roll out the dough to 1cm thickness, and cut out circles from 10 to 12 cm in diameter. Place these on a pastry tray, put into the oven and bake for about 12 minutes, until the shortbreads are golden brown. Remove from heat and leave to cool.