orange shortbread cookies
Preparation time 10 minutes, plus chilling, Cooking time 12–15 minutes
100 g (3½ oz) unsalted butter, softened, plus extra for greasing
50 g (2 oz) caster sugar
grated rind of 1 orange
175 g (6 oz) gluten-free plain flour
½ teaspoon gluten-free baking powder
Beat the butter in a bowl until soft, then cream together with the sugar and orange rind until light and fluffy. Stir in the flour and baking powder and mix to form a light dough.
Roll the dough into a circle about 5 mm (¼ inch) thick and frill the edge with the back of a fork. Cut into 10 wedges and place on a greased baking sheet. Chill for 15 minutes.
Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 12–15 minutes until golden. Leave to cool on the baking sheet for 2 minutes, then transfer to a wire rack and leave to cool completely. Store in an airtight container and eat within 3–4 days.
For amaretti orange dessert, divide 10 crumbled gluten-free amaretti biscuits between 4 glasses or small bowls. Stir the grated rind of 4 oranges into 400 g (13 oz) fat-free Greek yogurt. Segment the 4 grated oranges over a bowl to catch the juice, then place the orange segments on top of the crushed biscuits and pour over any juice. Top with the yogurt and sprinkle each one with 1 teaspoon muscovado sugar. Chill for 20 minutes before serving. Calories per serving 204
|orange shortbread cookies|