Quick & Easy

Orange shortbread

Tart, sweet and fragrant oranges make these buttery shortbread triangles especially delectable. If you like, try substituting the lemon rind for the orange rind and add ⅓ cup (45g) coarsely chopped dried cranberries to the dough.
orange shortbread
24 Item
1H

Ingredients

Method

1.Preheat oven to 150°C/130°C fan-forced. Grease two oven trays.
2.Beat butter, rind and caster sugar in small bowl with electric mixer until light and fluffy. Transfer mixture to large bowl; stir in sifted flours in two batches. Knead dough lightly on floured surface until smooth.
3.Divide dough in half; shape each, on separate trays, into 20cmrounds. Mark each round into twelve wedges; prink with fork. Pinch edges of rounds with fingers; sprinkle with white sugar.
4.Bake shortbread about 40 minutes. Stand 5 minutes; then,using sharp knife, cut shortbread into wedges. Cool on trays.

This recipe is gluten-free, wheat-free, yeast-free, egg-free and nut-free.

Note

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