It's the end of the orange season so make the most of it with this yummy recipe - and it's gluten-free too!
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100g (3½oz) polyunsaturated margarine, softened
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50g (1¾oz) caster sugar
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100g (3½oz) rice flour
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100g (3½oz) cornflour
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50g (1¾oz) good quality chocolate (gluten-free if desired)
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Grated rind of 1 orange
Method
- Preheat the oven to 180ºC/350ºF/gas mark 4.
- Place the margarine and sugar into a large bowl and beat together until the mixture is light and fluffy.
- Stir in the remaining ingredients until well combined.
- 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.