Crisp orange shortbread

Crisp orange shortbread

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(23 ratings)

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


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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  • 100g butter, softened



    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



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

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



    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

    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…


  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, questions and tips

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14th Oct, 2012
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.
16th Aug, 2012
this is one of my favourite recipes x
2nd Apr, 2012
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!
2nd Mar, 2012
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.
10th Nov, 2011
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!
10th Oct, 2011
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.
13th Sep, 2011
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
29th Jul, 2011
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).
8th Jun, 2011
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!
5th Jun, 2011
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.


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