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7 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, sugar 5g, salt 0.2 g

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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

Preparation 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, sugar 5g, salt 0.2 g

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