1 cup of plain flour
1/8 teaspoon of salt
1/2 cup of butter
1 teaspoon of vanilla essence.
To make the orange filling:
The zest of 1 orange
1/4 cup of white sugar
1/4 cup of orange juice
1 tablespoon of lemon juice
3 tablespoons of butter
Preheat the oven to 160 degrees C and line or grease a baking tray.
Into a mixing bowl, sift and combine the flour and salt.
In a separate bowl, place the butter, icing sugar and vanilla and beat with an electric mixer to combine.
Pour the flour and salt mixture into the butter and icing sugar bowl. Beat until the ingredients are just combined, into a bread crumb-like crumble.
Press the crumble mixture into a ball of dough with your hands. If the mixture is too crumbly that it falls apart when rolled, re-crumble the dough and beat through some additional butter.
Place the prepared dough ball onto a lightly floured cutting board and roll out to about half a centimeter thick.
Use a circle shaped cookie cutter to cut whole circles from the shortbread dough. Place these on the baking tray.
Cut the same number of circles (of the same size as before) again, only this time use a sharp knife to slice out the centre each circle. Place the circles with holes in them onto the baking tray.
Set the cut out sough centres aside and press them together to roll out again and cut more circles.
Bake for 13-15 minutes, then allow to cool on a baking tray.
Meanwhile, to make the orange filling, place the sugar and orange zest in a pan. Before placing the pan on the heat, use your fingers to rub the zest into the sugar.
Add the orange juice, lemon juice, egg and butter to the pan. Stir constantly on medium heat until the mixture thickens to a jam-like consistency. Add a drop or two of red food colouring to enhance the orange colour.
Spread a layer of orange onto each of the whole circles, then place a windowed circle on top.