Ingredients:
250g butter, softened
3 teaspoons finely grated orange rind
½ cup caster sugar
1¾ cups gluten free plain flour
1/3 cup rice flour
1 tablespoon white sugar
Cooks Tools:
2 oven trays
Baking paper
Small bowl
Large bowl
Fork
Chopping board
Sharp knife
Electric mixer
Step 1: Preheat oven to 150°C/130°C fan forced. Grease 2 oven trays.
Step 2: Beat butter, rind and caster sugar in small bowl with electric mixer until light and fluffy. Transfer mixture to large bowl; stir in sifted flours in two batches. Knead dough lightly on floured surface until smooth.
Step 3: Divide dough in half; shape each, on separate trays, into 20cm rounds. Mark each round into twelve wedges; prick with fork. Pinch edges of rounds with fingers; sprinkle with white sugar.
Step 4; Bake shortbread about 40 minutes. Stand 5 minutes then, using a sharp knife, cut shortbread into wedges. Cool on trays.
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