Crisp orange shortbread

Crisp orange shortbread

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(27 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


  • 100g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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 usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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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31st Jul, 2016
Not as crisp and crumbly as I prefer. I like more of a traditional shortbread recipe.
Carys-J's picture
9th Aug, 2015
I've made a few variations of this recipe: -One with vanilla essence instead of orange, then glace icing on top once cooled. Went down well with my 6 year old niece! -One with almond essence instead of orange, with flaked almonds on top before cooking. -One with orange essence and cocoa powder for a chocolate orange cookie. I substituted some flour for the cocoa so the cookie didn't become very dry. Around 40g cocoa and 135g flour. TASTY :)
16th Nov, 2014
I followed the recipe without zest and with choc chips instead and biscuits fell apart as I tried to move them to rack. Where am I going wrong? Any ideas?
Jill Cheer
19th Apr, 2014
Can you please tell me what other flour I can use in the crisp orange shortbread , I don`t need gluten free, Thank you
19th May, 2013
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.
29th Apr, 2013
Fab... just about to make them again, didn't get to eat many myself. Don't mind though, much healthier than shop bought!
25th Jan, 2013
Lovely biscuits my boyfriend loves them, I added orange flavouring as well,
xstrawbrysx's picture
9th Jan, 2013
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
14th Nov, 2012
Easy to make and very tasty! I used the zest of a whole orange for a bit of extra zing.
21st Oct, 2012
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.


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1st Sep, 2013
Works just as well with gluten. Double the Orange zest is perfect. I needed c. 20 min at 175C in my oven (fan).
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