Orange Shortbread Fingers

orange shortbread fingers

Orange Shortbread Fingers

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Servings: 6
Calories: 286


  • 4 oz plain flour
  • 2 oz ground rice
  • pinch of salt
  • 4 oz butter softened
  • 2 oz caster sugar
  • grated zest of 1 small orange
  • butter for greasing
  • caster sugar to decorate


  • Heat the oven to 170C/325F/Gas 3 and lightly grease a baking sheet.
  • Sift the flour, ground rice and salt on to a piece of greaseproof paper. Using a wooden spoon, beat the butter in a bowl until creamy, then beat in the sugar and orange zest until thoroughly combined.
  • Gradually work the sifted flour mixture into the butter mixture, using a wooden spoon at first and finishing by gathering the dough into a ball with your hands.
  • Roll the dough out on a floured surface to a rectangle about 1 cm (1/2 inch) thick, patting the shortbread into shape with your fingers to give a neat edge. It is essential to have cool hands at this point, run them under cold water and quickly dry before handling the mixture.
  • With a fish slice, carefully lift the shortbread on to the greased baking sheet and prick all over with a fork. Bake in the oven for 45 minutes until lightly coloured. Immediately cut in half lengthways, then cut into fingers.
  • Cool for 10 minutes on the baking sheet until firm, then transfer to a wire rack to cool completely. Sprinkle with caster sugar if wished.
Calories: 286 kcal
Carbohydrates: 34 g
Protein: 3 g
Fat: 16g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 136 mg
Potassium: 75 mg
Fiber: 1 g
Sugar: 12 g
Vitamin A: 521 IU
Vitamin C: 12 mg
Calcium: 19 mg
Iron: 1 mg
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