Name: Crisp orange shortbread
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: Easily doubled
Cuisine: British
Ingredients: 100g butter softened; 50g golden caster sugar; grated zest ½ orange; 175g gluten-free flour (try Doves Farm); ½ tsp gluten-free baking powder (we used Supercook)

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Crisp orange shortbread

Crisp orange shortbread

CJ Jackson

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Easily doubled

Easy

Prep: 10 mins

Cook: 15 mins

Plus 15 minutes chilling

A star rating of 4.2 out of 5.27 ratingsRate

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Coeliac sufferers need not miss out on sweet treats with this gluten-free melt-in-the-mouth shortbread recipe

Easily doubled

Freezable

Gluten-free

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A star rating of 4.2 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

100g butter

softened
50g golden caster sugar
grated zest ½ orange
175g gluten-free flour

(try Doves Farm)
½ tsp gluten-free baking powder

(we used Supercook)

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Nutrition: per serving

kcal154
fat9g
saturates5g
carbs20g
sugars5g
fibre1g
protein1g
salt0.2g

low

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Lightly oil a baking sheet. Beat the butter, then cream it with the sugar and orange zest until light. Stir in the flour and baking powder and mix together to form a dough.
step 2

Divide the mixture into 10 balls, arrange on a baking sheet. Press each ball fl at with the tip of a round-bladed knife. Chill for 15 mins, then bake for 12-15 mins until light golden. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool. Will keep stored in an airtight container for up to a week.

Recipe from Good Food magazine, May 2006

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A star rating of 4.2 out of 5.27 ratings

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