Zesty Orange Shortbread (GF)

Shortbread, gluten-free, coeliac

by Francesca Lawrence

Makes: 12 Biscuits

These biscuits melt-in-the-mouth and used to be made by my Grandma. They are good fun to make with the children as they can decorate with gluten-free sprinkles for extra colour.


110g / 4oz butter, softened
50g / 2oz caster sugar
Grated zest ½ orange
175g / 6oz gluten-free flour
½ teaspoon gluten-free baking powder

Pre-heat the oven to 190°C / Fan 180°C / 375°F / Gas 5


1. Lightly grease a baking sheet and place to one side.

2. Whisk the butter, then cream it with the sugar and orange zest until light and golden. Stir in the flour and baking powder and mix together to form a dough.

3. Divide the mixture into 12 balls and 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.

4. Leave on the baking sheet for 2 minutes before releasing with a palette knife. Slide on to a rack to cool.


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