- Dairy free softened butter - Caster sugar - Zest of 3 oranges - Juice of 1 orange - Plain flour - Rice flour - Salt - Ground mixed spice
Add the butter and sugar to a large bowl and cream together using an electric hand mixer till the mixture is light and fluffy. Mix in the orange zest and juice.
Then sift in the flours, salt and mixed spice and mix until you get a soft dough. If the dough is a little bit sticky then add in a tbsp. or two of flour.
Split the dough into two and shape each one into a disc, wrap in plastic wrap and chill for 1hr minimum. Preheat oven to fan assisted 150C / 170C / 325F / gas 3.
Take the first bit of dough from the fridge, roll it out on a lightly floured surface till it is about 6mm thick and then cut into your desired shapes and lay on a lined baking sheet.
Quickly scoop up the excess of dough re shape roll out and cut again. Repeat with the second disc of dough. You can freeze some of the cut shortbread at this stage.