Orange Shortbread Fingers Recipe

These delicately scented cookies are a real teatime treat and they would be the perfect choice for a leisurely summer afternoon sitting in the shade in the garden. Store the cookies in plastic bags or an airtight container for up to 2 weeks. For variation, use the rind of 1 or 2 lemons in place of the orange rind. Remember to use unwaxed fruit and wash thoroughly before use.

Ingredients: (Makes 18)

115 g/4 oz/½ cup unsalted (sweet) butter at room temperature, diced

50 g/2 oz/4 tablespoons caster (superfine) sugar, plus extra for sprinkling

Finely grated rind of 2 oranges

175 g/6 oz/1½ cups plain (all-purpose) flour

Method:

Preheat the oven to 190ºC/375ºF/Gas 5. Grease a large baking sheet. Beat together the butter and sugar until soft and creamy. Beat in the orange rind.

Gradually add the flour and gently pull the dough together to form a soft ball. Roll out the dough on a lightly floured surface to about 1cm/½ inch thick.

Cut into narrow bars, sprinkle over a little extra caster sugar and place on the baking sheet. Prick the surface with a fork and bake for about 20 minutes, until the cookies are a light golden color. Transfer the cookies to a wire rack and leave to cool.

Happy Baking,

Carol