Orange shortbread cookies
Ingredients
- 100 g unsalted butter softened, plus extra for greasing
- 50 g 2 oz caster sugar
- grated rind of 1 orange
- 175 g 6 oz gluten-free plain flour
- ½ teaspoon gluten-free baking powder
Instructions
- Beat the butter in a bowl until soft, then cream together with the sugar and orange rind until light and fluffy.
- Stir in the flour and baking powder and mix to form a light dough.
- Roll the dough into a circle about 5 mm (¼ inch) thick and frill the edge with the back of a fork.
- Cut into 10 wedges and place on a greased baking sheet.
- Chill for 15 minutes.
- Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 12–15 minutes until golden.
- Leave to cool on the baking sheet for 2 minutes, then transfer to a wire rack and leave to cool completely.
- Store in an airtight container and eat within 3–4 days.
Notes / Tips / Wine Advice:
For amaretti orange dessert,
divide 10 crumbled gluten-free amaretti biscuits between 4 glasses or small bowls. Stir the grated rind of 4 oranges into 400 g (13 oz) fat-free Greek yogurt. Segment the 4 grated oranges over a bowl to catch the juice, then place the orange segments on top of the crushed biscuits and pour over any juice. Top with the yogurt and sprinkle each one with 1 teaspoon muscovado sugar. Chill for 20 minutes before serving. Calories per serving 204Nutritional Information
Calories: 59 kcal
