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orange shortbread.
This recipe is really great, I really hope you like it, It is the first I typed in!!!
You Will Need:
100g softened butter.
50g caster sugar.
grated zest of 2 orange's (you don't have to if you don't want to)
100g plain flour.
50g ground rice.
1. Put the butter into a mixing bowl. Stand the bowl on a damp cloth to stop it slipping and beat the butter
until soft.
2. Add the orange zest and beat lightly. Add the sugar and beat again until the mixture is very soft and
creamy.
3. sift the flour and the ground rice into the bowl and mix quickly but lightly to a smooth paste. Don't worry
if it is a bit dry.
4. Place a small flan ring on a baking sheet and press the paste into it. Remove ring and flatten with a
rolling-pin.
5. If you do not have a flan ring, just press the paste into a baking sheet and shape it into a 16 cm circle.
6. prick lightly with a fork and then a mark into 8 wedge's with a knife. Sprinkle lightly with a little extra
caster sugar.
7. Bake in the middle of the oven for 30 to 35 minutes until it is pale biscuit colour. Leave to cool for 5
minutes.
8. Lift the shortbread on to a wire rack to cool completely. When it is cold, carefully break into the marked wedges.
ENJOY By Clara Webster :)
You Will Need:
100g softened butter.
50g caster sugar.
grated zest of 2 orange's (you don't have to if you don't want to)
100g plain flour.
50g ground rice.
1. Put the butter into a mixing bowl. Stand the bowl on a damp cloth to stop it slipping and beat the butter
until soft.
2. Add the orange zest and beat lightly. Add the sugar and beat again until the mixture is very soft and
creamy.
3. sift the flour and the ground rice into the bowl and mix quickly but lightly to a smooth paste. Don't worry
if it is a bit dry.
4. Place a small flan ring on a baking sheet and press the paste into it. Remove ring and flatten with a
rolling-pin.
5. If you do not have a flan ring, just press the paste into a baking sheet and shape it into a 16 cm circle.
6. prick lightly with a fork and then a mark into 8 wedge's with a knife. Sprinkle lightly with a little extra
caster sugar.
7. Bake in the middle of the oven for 30 to 35 minutes until it is pale biscuit colour. Leave to cool for 5
minutes.
8. Lift the shortbread on to a wire rack to cool completely. When it is cold, carefully break into the marked wedges.
ENJOY By Clara Webster :)
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