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Ingredients
- 125g soft butter
- 1/4 cup caster sugar
- 150g plain flour
- 25g rice flour (both sifted)
- zest from 1 orange (finely grated)
- 2 tsp orange juice
- pinch of salt
- 1 extra tbsp sugar
Method
Preheat oven to 170C. Beat 125g soft butter and 1/4 cup caster sugar in a bowl until light and fluffy. Add 150g plain flour and 25g rice flour (both sifted), zest from 1 orange (finely grated), 2 tsp orange juice and a pinch of salt. Knead until just smooth, then roll out to a rectangle about 20cm x 15cm on a lightly floured surface and cut into 16 fingers. Place on an oven tray lined with baking paper and sprinkle with 1 tbsp sugar. Bake for 20-25 minutes or until cooked and pale golden. Cool on a wire rack.
