Orange Butter Shortbread Fingers

Classic shortbread makes a lovely gift or treat to have in the cupboard, and it's even nicer when made with the delicate scent and flavour or fresh rangy orange.

Makes: 6-8 fingers
Prep time: 15mins
Cook time: 1 hour

Ingredients:

• 1 large orange
• 125g caster sugar
• 225g unsalted butter, at room temperature
• 50g polenta, semolina or cornflour
• 225g plain flour

Method:

1. Preheat the over to 180C/350F/gas Mark 4. Finely grate the zest of the orange into a small bowl and mix with 2tbsp of the sugar. Return half of this to the weighed out sugar and save the rest for later.
2. Cream the butter and sugar together until light and fluffy.
3. Work in the dry ingredients and half the juice or the orange until you can bring the mixture together into a ball. Try not to work it too much.
4. Pack it into a small tin, approx 16-18cm square, lightly buttered. You want the shortbread to be quite thick. Smooth or fork over the top and prick lightly.
5. Place the tin in the oven and immediately turn the heat down to 170C/325F/gas Mark 3. Cook for about one hour, reducing heat or lowering position in the oven if it starts to colour too much.
6. When firm to the touch remove from the oven and leave to cool ten minutes. Then mark into fingers and sprinkle with the remaining flavoured sugar before leaving to cool completely.