Some may consider Shortbread to be a bit too fiddly to make at home but it is so very worth it and once you realise how very simple it actually is you’ll be making it all the time. This recipe was inspired when I had a couple of large oranges leftover from making the family Christmas Cake and dear friend of mine in Canada came up with the idea it could be used in shortbread and so my orange shortbread was born.
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- 175 g GF plain flour
- 50 g cornflour
- 50 g caster sugar (plus extra to sprinkle)
- 120 g unsalted butter
- 2 large oranges
- 1 tbsp orange concentrate
- to make original shortbread, remove the orange concentrate and add 140g unsalted butter instead of 120g
- To make the orange concentrate simply juice the oranges and pour the juice into a small pan, boil rapidly for 8-10 minutes until the juice has reduced and turned a lovely rich orange colour. Allow the concentrate to cool completely before using, it will continue to get thicker and become sticky.
- Preheat the oven to 160C/325F/Gas 3.
- To make the shortbread out the butter, sugar, flour and cornflour in a bowl and using a rounded knife cut through mixture until it resembles fine breadcrumbs. The mixture will seem too dry!
- Add the orange concentrate and begin to work the mixture together with your hands, you know it's the right consistency when you make a fist with some of the mixture and it holds it's shape.
- I did have a shortbread mould but the mixture NEVER came out fully so I was left with only half a pattern so for my sanity I now use a shallow round cake tin. Dust the tin with cornflour and tip the mixture into the tin, don't worry if it still seems too crumbly.
- Press the mixture firmly into the tin, making sure you've gone to the edges and the dough is as flat as possible. I use the end of a dessert spoon to smooth down the edges to ensure the mixture get right into the sides of the tin.
- Turn out the shortbread onto a strong baking sheet (it may need a little persuading!) and prick or decorate as you wish and mark the size of the slices.
- Bake the shortbread for 35 minutes, remove from oven, carefully cut the shortbread, sprinkle with caster sugar and return to the oven for another 5 minutes. The shortbread should have a gentle golden tint to it.
- Remove and move to a cooling rack - allow to cool completely before eating.