Crisp orange shortbread

Crisp orange shortbread

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(22 ratings)

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Cooking time

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

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Easily doubled
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
154
protein
1g
carbs
20g
fat
9g
saturates
5g
fibre
1g
sugar
5g
salt
0.2g

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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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.

Recipe from Good Food magazine, May 2006

Comments, questions and tips

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Comments

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Jill Cheer's picture

Can you please tell me what other flour I can use in the crisp orange shortbread , I don`t need gluten free, Thank you

philippashubrook's picture
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Easy to make but rather disappointed about the orangey (or lack of) flavour. Needs more zest! I even added orange juice and a bit of cinnamon to give it a bit more taste.

juliannebk's picture
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Fab... just about to make them again, didn't get to eat many myself. Don't mind though, much healthier than shop bought!

lorry68's picture

Lovely biscuits my boyfriend loves them, I added orange flavouring as well,

xstrawbrysx's picture
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My best friend just recently found out she's coeliac, i was thinkn treats & stuff were going to b hard! but after making this for her, which by the way she loved! I cant wait to make her anuthe batch now, after readn the comments its spurred me on more like use as crumble topping on rhubarb or apple & sandwhich between strawbrys etc sounds delicious! Intrigued to find out more about xantham gum too as not being gluten free intolerent ive never heard of it. Very very yummy! even from my point of view

misswales013's picture
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Easy to make and very tasty! I used the zest of a whole orange for a bit of extra zing.

mrjoffid's picture
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I made these, but out of necessity I ended up using rice flour and orange-oil instead of gluten-free flour and orange zest. Although the flavour was quite pleasant, the texture was a bit disappointing, and they were very dry (a failing of many gluten-free biscuits). Next time I'll add some chocolate coating.

gfgoddess's picture

These didn,t work for me at all. They had no structure at all, didn,t hold a shape and spread superthin over the baking sheet . Maybe IT,s my German gf flour from schar. My little boy is ver disappointed.

amberfrankland's picture
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this is one of my favourite recipes x

annicarey's picture
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Made these this weekend for friends staying and they were a huge success. Son coming home tomorrow from uni so will be making some more!

sandra220261's picture

This recipe is very quick and easy. I had no problem with the dough coming together. Found the orange flavour a bit insipid so will add more orange zest next time. Really delicious biscuits.

csadlier's picture

I made these wheat free (not gluten free) using wholemeal spelt flour. Very easy to make and totally yummy. My 2 year old loved them too!

grandadfroggy's picture

Have made these a couple of times this week with my wife who is wheat/gluten/dairy intollerant. I use Doves farm flour etc., and use Soya (pure from Tesco) spread which can also be used in cooking. We have used a processor and have made the following: cherry, sultana, choc chip (choccy from the free from dairy range) and coconut. If you want a slightly softer more chewy cookie when flattening leave them a little less flat, if you want crisp so more like a biscuit then flatten them more. This is a fantastic versatile recipe and as I said we have already made these in several batches this week, and they have all gone and not only eaten by my wife. This recipe will remain a favourite.

spookwoman's picture
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I used rice flour and a little water. They have turned out really light and crispy. As good as any bought in a shop

clarefitz66's picture

Made these yesterday... and experimented using Trex (vegetable fat) to make them dairy free as well as gluten free... Drizzled some dark chocolate over the top and they were devoured. Scrumptious :o)))

(might just add a pinch of salt and about 25g more sugar next time though).

pheebs3's picture
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I've made these biscuits once before - at Christmas - and added a teaspoon of cinnamon, drew a small star on them and added a hole to hang as a lovely, edible tree decoration. They went down so well and I forgot about the recipe for a while and today suddenly realised how delicious and easy they were so I am going to make them again but probably triple the portions! Work just as well with plain flour and the addition of cinnamon is very yummy - not just in the festive season!

perisher's picture
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I tried this recipe as per instructions (zest only) and per blog suggestion (with juice). Both were fab. Very crumbly/ melt in the mouth texture. Zest only are good to shape with cutters if you're patient. Juice added ones are almost impossible to shape with cutters but make very tasty biscuits.

jatters's picture
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I made these last week. Didnt use gluton free ingredients though and worked really well with plain flour instead. Everyone loved them and I had to make more.

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
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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.

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