Name: Orange shortbread
Yield: 0 serving
Cuisine: Bake
Ingredients: 150.00 g flour cake; 50.00 g castor sugar; 1.00 ml salt; 110.00 g butter or margerine; 25.00 g cornflour; 12.00 ml orange zest only; 250.00 ml orange juice; 5.00 ml orange zest only; 200.00 g sugar

Recipe Disclaimer

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Ingredients (9)

150.00 g	flour — cake
50.00 g	castor sugar
1.00 ml	salt
110.00 g	butter — or margerine
25.00 g	cornflour
12.00 ml	orange — zest only

SAUCE

250.00 ml	orange juice
5.00 ml	orange — zest only
200.00 g	sugar

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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.