This is so light it will just melt in your mouth, however be sure to make sure you have cold, dry hands and don’t open the oven too often otherwise you’ll end up with lumpy pastry.
150g unsalted butter
200g gluten-free plain flour
50g golden caster sugar
50g of dark orange chocolate.
Preheat the oven to 190˚C . grease a square baking tin and line with greaseproof paper (screw up the paper first makes it easier to line the tin). Mix together the flour, butter, sugar and orange zest in a bowl and rub together using your fingertips, did I mention cold hands??!!!) Add the mix to the baking tin and pat down gently. Prick all over with a fork and then bake until golden, approx.. 20 mins, just keep an eye on it.
In the meantime, melt the chocolate, a bit more orange zest and some of the juice over a Bain Marie (bowl over hot water (don’t let bowl touch the water)).
Transfer the shortbread to a wire cooling rack and then sprinkle with sugar and drizzle with the melted chocolate.
Cut the shortbread into small rectangles (approx.. 12 portions).
Serve either on its own, with ice cream, cream or both – yum enjoy !