CRISP ORANGE SHORTBREAD
Coeliac sufferers need not miss out on sweet treats with this gluten-free melt-in-the-mouth shortbread recipe
Provided by CJ Jackson
Categories Afternoon tea, Side dish, Snack, Supper, Treat
Time 35m
Yield Easily doubled
Number Of Ingredients 5
Steps:
- 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.
- 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.
Nutrition Facts : Calories 154 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
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