Crisp Orange shortbread
-= Ingredients =-
100 grams butter (use dairy free margarine if intolerant to butter or are vegan, it seems to work just as well, but ensure it is well chilled)
50 grams golden caster sugar
grated zest 1/2 orange
175 grams gluten-free flour ( I used doves farm gluten free plain flour)
1/2 teaspoon gluten-free baking powder
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.
154 kcalories, protein 1g, carbohydrate 20g, fat 9 g, saturated fat 5g, fibre 1g, sugar 5g, salt 0.2 g
Recipe from Good Food magazine, May 2006.