Choc Chip & Orange Shortbread

Details
Category: Biscuits
Choc shortbread

  • 100g (3½oz) polyunsaturated margarine, softened

  • 50g (1¾oz) caster sugar

  • 100g (3½oz) rice flour

  • 100g (3½oz) cornflour

  • 50g (1¾oz) good quality chocolate (gluten-free if desired)

  • Grated rind of 1 orange

     

Method
  1. Preheat the oven to 180ºC/350ºF/gas mark 4.
  2. Place the margarine and sugar into a large bowl and beat together until the mixture is light and fluffy.
  3. Stir in the remaining ingredients until well combined.
  4. Press into an 18 x 28cm (7 x 11in) tin and bake for 20 mins until golden. Then, mark into 12 squares and cool completely before removing from the tin.
Tanya tip: It's easier to remove the shortbread from the tin once it has cooled down because it becomes less crumbly.