Following on from my previous post from Cyprus, this is another great dish that I make using the local oranges.
250g soft butter
3 teaspoons finely grated orange rind
110g caster suger
240g gluten free plain flour, sifted
65g rice flour, sifted
1 tablespoon granulated sugar
Heat the oven to 130C Fan and lighly grease two oven trays.
Beat the soft butter, orange rind and caster sugar in a bowl with an electric mixer until light and fluffy.
Stir in the two sifted flours and then knead the dough lightly until smooth.
Divide the dough in two and place on each baking tray. Using your hand shape into two 20cm rounds.
Mark each round into 12 wedges and pinch the edges of the rounds with your fingers.
Lighly prick the top of the dough with a fork and sprinkle with granulated sugar.
Bake the shortbread for about 40 minutes until pale golden.
After 5 minutes cut into the marked wedges and then leave to cool on the trays.
Store in an airtight container for up to a week.
(sorry they were sooo good I forgot to take a picture of them but will add one next time i make them)