This recipe first appeared in Food magazine issue 72.
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Ingredients
Method
1.Preheat the oven to 150°C. Line an oven tray with baking paper. Cream the butter and icing sugar together with an electric beater. Add the zest and mix to combine.
2.Sift over the flours and cardamom, mixing well. Use your hands to bring the mixture together to form a ball.
3.Place the shortbread between two sheets of baking paper and roll it out into a round about 0.5cm thick. Use a 20cm flan tin as a cutter to press out a circle. Prick the wheel all over with a fork, then score it into 12 equal wedges.
4.Bake the shortbread wheel in the preheated oven for 25 minutes – do not let the shortbread brown.
5.Remove the shortbread from the oven and set it aside to stand for 10 minutes before re-cutting the wedges and transferring them to a wire rack to cool completely. If desired, serve drizzled with orange icing made by combining freshly squeezed orange juice and icing sugar.
