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Crisp orange shortbread

Coeliac sufferers need not miss out on sweet treats with this gluten-free melt-in-the-mouth shortbread recipe

  • Prep: 10 mins
    Cook: 15 mins
    Plus 15 minutes chilling
  • Easily doubled
  • Easy
  • Easily doubled
  • Easy
  • Calories 154
  • Carbohydrates 20
  • Saturated Fat 5
  • Sugar 5
  • Protein 1
  • Fat 9
  • Fibre 1
  • Salt 0.2

Nutrition per serving

  • Calories 154
  • Carbohydrates 20
  • Saturated Fat 5
  • Sugar 5
  • Protein 1
  • Fat 9
  • Fibre 1
  • Salt 0.2

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

  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.

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