- 8 oz flour
- 6 oz margarine
- 4 oz granulated sugar
- 1 tbsp grated orange zest
- ½ tsp ground cinnamon
- For the icing :
- 2 cups icing sugar
- 3 – 4 tbsp orange juice
Sift flour into a bowl. Add the sugar, orange zest and cinnamon. Mix well. Add the margarine and cut the margarine into the flour mixture, until the mixture resembles crumbs. The dough should hold when squeezed together.
Preheat oven to 350 degrees F. Lightly grease a medium baking sheet or 2 small square cake pans.
Press the dough firmly into pans, ensuring the dough is evenly distributed. Mark the dough with a knife into squares.
Bake in preheated oven for 15 – 20 minutes. Remove from oven and mark again with knife.
Remove and place on cooling rack.
For the icing: Sift the icing sugar into a bowl. Stir in the orange juice, adding a little at a time, until the icing is smooth. If the icing is too thick add a little more orange juice and if too thin a little more icing sugar.
Drizzle over the shortbread and let set before serving. Store remaining shortbread in a sealed container.
Top with preferred topping such as fruit and serve.