Wholemeal Orange Shortbread

Method

Place wholemeal flour, cornflour and rice flour in a bowl with the cinnamon, sugar and grated orange rind. Rub in the butter. Alternatively use food processor to mix. Bring dough together and knead lightly. Place on a baking tray and press or roll into a round 1cm (½") thick. Prick with a fork and decorate the edge. Bake at 170C/gas 3 for about 35 mins until firm. Cut into eight segments and place on a cooling rack straight away. Variations Date and orange shortbread - Add 50g/1¾oz chopped dates to the rubbed in mixture. Lemon Spice Shortbread - Replace the orange and cinnamon with the zest of ½ a lemon and 2.5ml/½ tsp of mixed spice. PER SERVING 340 Kcal, fat 22g, saturated fat 7.8g, salt 1g, carohydrate 22.9g, sugar 6g, fibre 3g