Orange Shortbread Recipe |
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You will need ..... 4 oz. plain flour 2 oz. cornflour 4 oz. butter 2 oz. castor sugar grated rind of 1 orange Preparation Time castor sugar 25 minutes
Cooking Time 35 minutes
Oven Setting 335ºF; Gas Mark 3
Sieve flour and cornflour together. Cream butter until it is soft then add the 2 oz. castor sugar and beat until the mixture is pale and creamy. Add orange rind then work in flour mixture a tablespoon at a time.
Lift shortbread on to a large baking tray. Roll out to an 8-inch circle. Pinch the edges and prick the shortbread well with a fork. Cut through into 12 sections with the back of a knife, then sprinkle with a little castor sugar.
Leave to chill in the refrigerator for 15 minutes, then bake in a very moderate oven for 35 minutes or until pale golden brown. Cool on the baking tray for a few minutes, then lift on a wire tray to finish cooling.
Quick Tip
If you like a coarser textured shortbread use 2 oz. rice flour or semolina instead of the cornflour. As a change, soft brown sugar makes a caramel coloured shortbread, and this goes well with the orange flavour.
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