Name: Orange shortbread
Cook time: 60 min
Total time: 60 min
Ingredients: 250 gram butter, softened; 3 teaspoon finely grated orange rind; 1/2 cup (110g) caster sugar; 3/4 cup (240g) gluten-free plain flour; 1/3 cup (60g) rice flour; 1 tablespoon white sugar

Orange shortbread

Tart, sweet and fragrant oranges make these buttery shortbread triangles especially delectable. If you like, try substituting the lemon rind for the orange rind and add ⅓ cup (45g) coarsely chopped dried cranberries to the dough.

Makes 24 Item

Cook

Ingredients

250 gram butter, softened

3 teaspoon finely grated orange rind

1/2 cup (110g) caster sugar

3/4 cup (240g) gluten-free plain flour

1/3 cup (60g) rice flour

1 tablespoon white sugar

Method

1.Preheat oven to 150°C/130°C fan-forced. Grease two oven trays.

2.Beat butter, rind and caster sugar in small bowl with electric mixer until light and fluffy. Transfer mixture to large bowl; stir in sifted flours in two batches. Knead dough lightly on floured surface until smooth.

3.Divide dough in half; shape each, on separate trays, into 20cmrounds. Mark each round into twelve wedges; prink with fork. Pinch edges of rounds with fingers; sprinkle with white sugar.

4.Bake shortbread about 40 minutes. Stand 5 minutes; then,using sharp knife, cut shortbread into wedges. Cool on trays.