Crisp orange shortbread

Crisp orange shortbread

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(22 ratings)

Prep: 10 mins Cook: 15 mins Plus 15 minutes chilling

Easy

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

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Gluten-free

Nutrition: per serving

  • kcal154
  • fat9g
  • saturates5g
  • carbs20g
  • sugars5g
  • fibre1g
  • protein1g
  • salt0.2g
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Ingredients

  • 100g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g golden caster sugar
  • grated zest ½ orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 175g gluten-free flour (try Doves Farm)

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • ½ tsp gluten-free baking powder (we used Supercook)

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

Method

  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.

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Comments (34)

dysphoria's picture

I havent made these yet, but you can always add Xantham Gum for a little stickiness - its the gluten free version of gluten :)

gillyconnectchef's picture
5

I work in a community centre so we have customers who are on a gluten free diet so I have made these to give away with a cup of coffee. They are delicious and well received by everyone.

diddyb's picture

Can i just use normal flour?
Plain or SR flour?

lizattalton's picture

Try using this recipe as a topping for rhubarb and orange crumble - delicious!!

broadhat's picture
5

Tasted great - try using lemons instead of oranges works really well, stacked them for dessert with strawberries and natural yoghurt, delicious!

kathyandjohn's picture
4

Very easy to make..nice dough to work with..i used self raising gluten free flour..rolled out thin and used cookie cut..also swapped the orange for vanilla essence..

peediekat's picture
5

Lovely crisp but still melt in the mouth ! I swap orange for mixed spice a touch of Christmas !

4mutley's picture

Being a coeliac is a pain not least that what we cook for ourselves is eaten by everyone else b4 we try them !! This recipe is no exception....seems they were successful as all gone. Also done a batch with lemon curd and 25g sugar...also a success!!

kate1980's picture

wow theses were great everybody liked them, i used zest of a whole orange and used a little water to help stick mixture together, next time im going to try adding chocolate chips!!

ghensler's picture
3

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

jasmine77's picture
5

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

jasmine77's picture
5

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!!

homemadesoup's picture
3

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.

amy_rogers's picture

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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