Orange Shortbread Recipe

Ingredients :

Preparation & cook time : 1 hour (plus cooling)

Makes 24

• 250g butter, softened

• 3 teaspoons finely grated orange rind

• ½ cup (110g) caster sugar

• 1¾ cups (235g) gluten-free plain flour

• ¹/₃ cup (60g) rice flour

• 1 tablespoon white sugar

Method :

1. Preheat oven to 150°C/130°C fan-forced. Grease two oven trays.

2. Beat butter, rind and caster sugar in small bowl with electric mixer until light and fluffy. Transfer mixture to large bowl; stir in sifted flours in two batches. Knead dough lightly on floured surface until smooth.

3. Divide dough in half; shape each, on separate trays, into 20cm rounds. Mark each round into 12 wedges; prick with fork. Pinch edges of rounds with fingers; sprinkle with white sugar.

4. Bake shortbread about 40 minutes. Stand 5 minutes; then, using sharp knife, cut shortbread into wedges. Cool on trays.

Baking Tips Baking Tip : Try substituting the orange rind for lemon rind and add 1/3 cup (45g) coarsely chopped dried cranberries to the dough. Storage : Shortbread can be stored in an airtight container for one week.

Food Facts & Glossary of Baking Ingredients butter : 125g is equal to one stick (4 ounces) butter. Unsalted butter often called "sweet" butter as it has no added salt. The salt content of regular salted butter is sometimes discernable in a sweet recipe, especially with chocolate. You can use regular butter in most cakes and baking, but it's advisable to stick to unsalted butter when it's specified in delicate toppings, icings and so on. caster sugar is superfine or finely granulated table sugar. plain flour is all-purpose flour made from wheat. Also available gluten-free from most major supermarkets. rice flour is a fine, almost powdery, gluten-free flour; made from ground white rice.

√  gluten-free    √  wheat-free    √  yeast-free    √  egg-free    √  nut-free