Citrus shortbread
The humble shortbread doesn’t get nearly as much attention as it deserves. Especially when they are made with a citrus twist. These melt-in-the-mouth gluten-free ones are perfect for morning tea with a cup of tea. Be warned, they are very moreish.
Ingredients:
- 200 grams butter, softened
- 125 grams icing sugar
- The grated zest of ½ orange
- The grated zest of 1 lemon
- The grated zest of 1 lime
- 350 g gluten-free flour
- 1 teaspoon gluten-free baking powder
- Sugar, to serve
Method:
1. Preheat the oven to 190°C. Grease a flat baking tray, then line with a sheet of baking paper.
2. Beat the butter, then cream it with the icing sugar and all the zests until light and fluffy. Fold in the flour and baking powder, then use your hands to form a dough – be sure not overmix.
3. Using a cooker cutter, cut out 20 even-sized balls. Reroll any scraps and repeat.
4. Put your shortbread onto the tray, then chill in the fridge for 10 to 15 minutes, before baking in the oven for 12 to 15 minutes until pale and crisp.
5. Remove from the oven and allow to cool for five minutes, then transfer to a cooling rack and sprinkle with sugar.
STORING TIP: This shortbread will keep for up to a week in an airtight container.