Orange Shortbread




  • 250g butter, softened
  • 3 tsp finely grated orange rind
  • 1/2 cup caster sugar
  • 13/4 cup gluten-free plain flour
  • 1/3 cup rice flour
  • 1tbsp extra caster sugar for dusting


  1. Preheat oven to 150°C / 130° for fan forced. Grease two oven trays
  2. Beat butter, rind and caster sugar in a small bowl with electric mixer until light & fluffy.
  3. Transfer mixture to a large bowl; stir in sifted flours in two batches
  4. Knead dough lightly on a floured surface until smooth and silky
  5. Divide dough in half, 1 half for each baking tray. Shape into 20cm rounds, mark each round into 12 wedges with a flat bladed knife. Prick with a fork
  6. Pinch edges of the rounds with fingers, then sprinkle with the extra sugar
  7. Bake shortbread for about 40 mins
  8. Stand for 5 mins, then usng a thin sharp knife, cut the shortbread into the wedges
  9. Cool on the trays
  10. Enjoy!!