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4 ratings

Recipe by CJ Jackson

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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.
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.

Per serving

154 kcalories, protein 1g, carbohydrate 20g, fat 9 g, saturated fat 5g, fibre 1g, salt 0.2 g

'The shortbread was also simple and we all loved the citrussy flavour - even my husband, who doesn't usually eat biscuits.'

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• amy r

  12 January 2008

  amy r rated and commented on this recipe

  

  I have made this recipe several times - everybody wants to know the recipe and can't believe they are gluten-free.

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• Nona

  13 April 2008

  Nona rated and commented on this recipe

  

  Forgot to make biscuits thin so looked more like ordinary shortbread. Used orange juice to mix to dough as wouldn't hold together without. Kept well in plastic container. Tasted best when served with syllabub and summer fruits. 3 stars only as visitor with gluten intolerance wasn't too impressed with the shortbread generally, but loved my cooking otherwise.

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• Janes kitchen

  04 June 2008

  Janes kitchen commented on this recipe

  I made this recipe not expecting such a lovely taste really nicer than ordinary shortbread, a lot more delicate and crumbly but we all loved it. This recipe is to be family favourite from now on and I can see me making these biscuits regularly quick and easy and tastes so good, I had a job to keep them for just me who is the only member o family on a gluten free diet, my daughter even gave her friend some to take home to let her mum taste them!!

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• Janes kitchen

  04 June 2008

  Janes kitchen rated and commented on this recipe

  

  forgot to flag this but in additon make double the quantity if you want to have some for yourself!

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• Gbobs

  03 November 2008

  Gbobs rated and commented on this recipe

  

  really enjoyed them although think next time will use some of the orange juice as well as it was a bit crumbly but also you couldnt really taste the orange. Very quick and easy to make will make again for sure

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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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Difficulty and servings

Easily doubled

Preperation and cooking times

Prep 10 mins

Cook 15 mins

Plus 15 minutes chilling

Gluten-free

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)

Per serving

154 kcalories, protein 1g, carbohydrate 20g, fat 9 g, saturated fat 5g, fibre 1g, salt 0.2 g

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