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Orange Shortbread
- RECIPE MAKES: Serves 12 (2 biscuits per serving) / 0.5g protein per serving (0.25g per biscuit)
- PREP TIME: 15 min
- COOK TIME: 40 min
Method
Step 1
Pre-heat oven to 150°C. Grease two oven trays.
Step 2
Beat butter, rind, and sugar in a large bowl with an electric mixer until light and fluffy.
Step 3
Stir in flour in two batches.
Step 4
Knead dough lightly on a floured surface until smooth.
Step 5
Divide dough in half; shape each, into approx. 20cm rounds. Mark each round into six (or 12) wedges; prick with a fork. Pinch edges of rounds with fingers; sprinkle with white sugar.
Step 6
Bake shortbread approx. 40 mins. Stand 5 mins; using a sharp knife, cut shortbread into wedges. Cool on trays.
Top tip:
We used White Wings® Gluten Free Plain Flour
Ingredients
- 250g butter, softened
- 3 tsp finely grated orange rind
- ½ cup caster sugar
- 260g gluten-free plain flour*, sifted
- 1 Tbsp white sugar (optional)
Table
