-
Lightly grease a 20cm shallow round tin.
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In a mixing bowl, cream together the
butter, castor sugar and icing sugar until light and fluffy.
-
Sieve the flour and salt into the
mixture. Add the orange flower water and bring everything together to
form a soft dough.
-
On a floured surface, roll out the dough
to a 20cm round and place in the tin.
-
Prick the dough well and score into 8
triangles with a round bladed knife.
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Bake in a preheated oven at 150 degrees
Celsius for about 30 minutes or until biscuits is pale golden and
crisp.
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Sprinkle with icing sugar, then cut
along the lines to make the wedge shapes.
-
Allow the shortbread to cool before
removing it from the tin. Store in an airtight container.