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Crisp orange shortbread

Crisp orange shortbread

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A star rating of 4.2 out of 5.25 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Easily doubled
  • Freezable
  • Gluten-free
Nutrition: per serving
HighlightNutrientUnit
kcal154
fat9g
saturates5g
carbs20g
sugars5g
fibre1g
protein1g
low insalt0.2g
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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)

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2006

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Overall rating

A star rating of 4.2 out of 5.25 ratings
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