Orange and star anise shortbread from Sweet (page 46) by Yotam Ottolenghi and Helen Goh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata from publisher of US/CA editions: Butter = 1 cup plus 1½ tbsp/250 g

  • MsMonsoon on March 02, 2025

    I was using the first US edition and didn’t see the errata for this book until they were done. (The book lists only half the amount of butter — it should be 250 grams.) As a result, the dough was crumbly and hard to roll out and the cookies were like dry crackers, very crisp and not like a crumbly shortbread. I did roll most of them too thin, I think. I liked the flavor, though. I used almost double the orange zest and used perhaps a little extra star anise. Grinding the whole star anise makes for some fragrant and flavorful cookies. I also liked the touch of salt which really came out in my cracker-cookies. (It sounds as if this unintentional "low-fat" version is really growing on me! But I will try again with the correct amount of butter.) These are nice for gift giving because the book says they keep 10 days.

  • SpatulaClark on October 15, 2021

    Had been wanting to make these for a while and expected something out of ordinary from Ottolenghi. A tender standard shortbread, but bland if made to recipe - needs more spices to make it interesting.

  • DePollepel on June 19, 2021

    taste good, but not extremely special

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