Orange shortbread

Recipe from: 7/23/1992 12:00:00 AM
Ingredients 10
Servings 0
Time

Ingredients

  • 150
    g
    cake flour
  • 50
    g
    castor sugar
  • 1
    ml
    salt
  • 110
    g
    butter or margarine
  • 25
    g
    cornflour
  • 12
    ml
    finely grated orange rind
  • SAUCE
  • 250
    ml
    orange juice
  • 5
    ml
    grated orange rind
  • 200
    g
    sugar
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease a shallow 20 cm cake tin with margarine. Sift the cake flour, castor sugar and salt together. Rub in the butter with your fingertips until well blended. Add the cornflour and grated orange rind and mix well to form a stiff dough. (Add a little ice-cold water if necessary.) Press the dough into the prepared cake tin and prick with a fork. Chill for about 15 minutes. Bake for 30-40 minutes or until straw-coloured. Cut into wedges but do not remove from the tin until completely cold. SAUCE Put all the ingredients for the sauce in a saucepan and bring to the boil. Stir continuously until the sugar has dissolved. Heat for another 5 minutes. Serve the sauce with the shortbread.
 

Read more on: bake  |  fruit
 

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