Woodland Shortbread Biscuits

Yield: 30 biscuits

Ingredients

• 1 cup (226g) unsalted butter, softened
• ¾ cup (85g) confectioners’ sugar, sifted
• 2 Tbsp Portland Bitters Project Woodland Bitters
• 1 tsp lemon zest
• ½ tsp kosher salt
• 2 cups (240g) all-purpose flour, sifted
• green gel food colouring, optional

Directions

1. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until light and fluffy.
2. Mix in bitters, zest, and salt. Scrape down sides of bowl.
3. Add ⅓ of the flour to butter mixture at a time, mixing until it’s almost all incorporated, being careful to not overmix. Scrape down bowl as necessary after each addition.
4. Tip dough out onto work surface, add a few drops of gel food colouring, and gently knead dye into dough.
5. Roll dough into a log that is roughly 2" in diameter and 10" long. Wrap dough log in wax paper, twisting off the ends. Place in refrigerator for at least 30 minutes.
6. Once your dough has chilled and rested, heat oven to 300°F. Line baking sheet with parchment paper.
7. Unwrap dough log. With a serrated knife, slice dough into ¼-inch thick coins.
8. Place on baking sheet, leaving 1–2" between each slice. Place baking sheet in fridge for 5–10 minutes.
9. Bake for 15–20 minutes or until edges just beginning to brown.
10. Cool on baking sheet for a few minutes; transfer to a wire rack to cool completely.

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