These light and buttery biscuits are complemented beautifully by the heady scent of orange.

Gluten-Free Orange Shortbread Flowers

For the biscuits:

  • 50g (scant ¼ cup) caster sugar
  • 100g (scant ½ cup) dairy-free butter
  • Zest of half an orange
  • 1 tsp orange extract
  • 150g (1½ cups) plain gluten free flour

For the icing:

  • 100g (scant 1 cup) icing sugar
  • 50g (scant ¼ cup) dairy-free butter
  • 1 tsp orange extract
  • 2 tsp orange zest plus extra for decorating (optional)


  1. Cream together the butter and sugar until pale and fluffy.
  2. Mix in orange zest and extract then add the flour to form a dough. Wrap the dough in cling film and chill for 15 mins.
  3. Flour a clean worktop and roll out the dough to around 0.5cm thick. Cut the biscuits into flower shapes and bake at 180°C/350°F/Gas 4 for 15-20 mins
  4. Meanwhile beat together the icing ingredients and refrigerate until the biscuits are ready.
  5. Once the biscuits are cool, pipe the middle of each flower with the butter icing and sprinkle over a little extra orange zest, if required.

Per serving (46g) Calories: 174, Carbohydrates: 20.2g, Sugars: 14.9g, Salt: 0.27g, Fat: 10.8g, Saturates: 2.1g, Protein: 0.6g

Taken from October 2018 (Issue 43) Vegan Life Magazine

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