- 100g unsalted butter - softened
- 50g golden caster sugar
- Grated zest of an orange
- 175g gluten and wheat free plain flour (I use Doves Farm)
- ½ tsp gluten and wheat free baking powder (I use Doves Farm)
- Caster sugar to decorate
Preheat oven to 190°C, 170°C fan, gas mark 5.
Lightly oil a large baking tray. In a large bowl, beat the butter together with the sugar and orange zest until light and creamy – I use an electric hand whisk or food processor. Stir in the flour and baking powder and mix until you have a dough.
Divide the dough into 10 evenly sized balls and place on the baking tray. Using a pallet knife, press each ball flat and chill for 15 minutes.
Bake for 12-15 minutes until they are a light golden colour. Remove from the oven, sprinkle with caster sugar and leave on the baking tray for a couple of minutes to firm up. Using a palette knife, slide each biscuit onto a wire rack to cool.
These shortbread biscuits will keep well for a week, if stored in an airtight container. They can be decorated with icing or simple eaten plain.