It’s about to get Christmassy around here. Only ten days away, there is no escape. I’ve been doing a fair bit of Christmas baking lately. Just because I can’t eat gluten doesn’t mean I’m going to miss out on all the delicious food and general face stuffing that goes on this time of year. First off, this shortbread. It’s so easy to make and all you need is a Christmas cookie cutter to make it festive. The texture is very light and a bit crumbly, sweet with a hint of orange but most importantly when my friend dunked one of these shortbread in his cup of tea it didn’t disintegrate. If you wanted to spruce these up a bit (and if I’d had more time) I think they could be iced or dipped in melted dark chocolate. They are very good just as they are.Recipe adapted from BBC Good Food
100g (4oz) butter softened
50g (2oz) golden caster sugar
Grated zest of one orange
Juice of half an orange
175g (6oz) gluten free flour (I used Doves Farm Plain Flour)
½ teaspoon gluten free baking powder
Preheat oven to Gas Mark 5, 190°C
Line a baking sheet with baking parchment or lightly oil. In a bowl cream together the butter and caster sugar until light then add the orange zest and beat in. Add the baking powder to the flour then begin to add the flour to the zest mixture and combine (I found I had to do this in stages). If the dough is dry add the orange juice and combine until the dough comes together. Flatten in to a round disc, wrap in cling film and chill for 15 minutes.
Flour a work surface and roll out the dough to required thickness. Begin cutting out your biscuits with a cookie cutter. I managed to make 12 Christmas Trees from my dough. Place biscuits on the baking sheet and bake for 12 to 15 minutes until golden. Remove the cookies from the oven, leave on the baking sheet for 2 minutes then move to a wire rack using a pallet knife. Once cooled store in an air tight container for up to a week.