CRISP ORANGE SHORTBREAD
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Ingredients:
100g butter softened
50g golden caster sugar
grated zest ½ orange
150g gluten-free flour
25g waihi bush organics flax fibre original
½ tsp gluten-free
baking powder
How to make:
Heat oven to 190°C/fan 170°C. Lightly oil a baking sheet. Beat the butter, then cream it with the sugar & 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 flat with the tip of a round-bladed knife. Chill for 15 mins, then bake for 12-15mins until golden.
Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool.