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Recipe
for
 ICING
SUGAR |
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| Orange Shortbreads (Gluten Free) |
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| Ingredients- |
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Makes 20
Biscuits
250g butter, softened at room temperature
1/2 cup Dhampure Soft Icing Mixture (Gluten Free), sifted
11/2 cups Orgran Gluten free Plain flour
1/3 cup rice flour
2 teaspoons Orgran Gluten Substitute
2 tablespoons instant polenta
1/4 cup nuts (pistachios or flaked almonds) optional
Orange Glace Icing
1 cup CSR Pure Icing sugar (Gluten Free), sifted
2 tablespoons orange juice
1 teaspoon orange rind
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| Preparation-
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- Preheat oven to 160ºC conventional or 140ºC fan forced.Beat butter and Dhampure Soft Icing Mixture until light and creamy.Sift together plain flour, rice flour and Gluten Substitute. Add sifted ingredients and polenta to creamed mixture and beat for further minute or until mixture forms a dough.Lightly flour hands and roll level tablespoonfuls of mixture into balls. Place on baking paper-lined trays about 5cm apart. Press down with a metal spatula and decorate with nuts. Place in fridge for 10 minutes to allow to biscuits to become firm.
- Bake for 15 minutes at 160ºC conventional or 140ºC fan forced then increase temperature to 190º C conventional or 170ºC fan forced and bake for a further 5 minutes or until a pale golden colour. Cool on baking trays, as biscuits are fragile when warm.
Orange Icing
- Combine Pure Icing Sugar, orange juice and orange rind to make icing.
- When biscuits are cold, place on cooling rack and drizzle with Orange Icing. Allow icing to set.
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