250g(8.8oz) dairy free softened butter (or regular butter if not vegan)
100g(3.5oz) caster sugar
Finely grated zest of 3 oranges
Juice of 1 orange
250g(8.8oz) plain flour
125g(4.4oz) rice flour
1 1/2tspground 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 (I use a 6cm diameter cutter) 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.
Bake the shortbread for between 10-12 mins until they are lightly golden.
Let the shortbread cool on the tray for about 10 mins before transferring it to a cooling rack to cool completely. Keep in an airtight container for a few days.