About the bake
Lovely and light and perfect with a cup of tea, these orange and rose water shortbread fingers are the ideal mid afternoon snack. As this recipe uses Truvia, they are only 130 calories per finger.
Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease a baking sheet.
Step 2:
Place the butter into a large bowl and beat with the Truvia®, sugar and rose water until light and fluffy. Add the orange zest and then stir in the flour little by little.
Step 3:
Dust the work surface with a little flour and roll out the dough to a 18cm square. Cut in half and then cut each half into 6 fingers.
Step 4:
Place onto the baking sheet and chill for 30 minutes. Bake in the centre of the oven for 20 minutes, or until they begin to turn golden. Leave to cool and enjoy.
Ingredients
- 150g Unsalted butter (softened)
- 1 tbsp Truvia granulated sweetener
- 1 tbsp Billington's Unrefined Golden Caster Sugar
- 1/2 tsp Nielsen-massey rose water
- 1 Orange (zest only)
- 200g Allinson's plain white flour
Utensils
- Baking sheet
- Bowl
- Rolling pin
Nutritional Information
per 29g- 157cal Energy
- 11g Fat
- 6.6g of which Saturates
- 16g Carbohydrates
- 1.2g of which Sugars
- 4.5g Protein
- 0g Salt
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Ingredients
- 150g Unsalted butter (softened)
- 1 tbsp Truvia granulated sweetener
- 1 tbsp Billington's Unrefined Golden Caster Sugar
- 1/2 tsp Nielsen-massey rose water
- 1 Orange (zest only)
- 200g Allinson's plain white flour
Utensils
- Baking sheet
- Bowl
- Rolling pin
Nutritional Information
per 29g- 157cal Energy
- 11g Fat
- 6.6g of which Saturates
- 16g Carbohydrates
- 1.2g of which Sugars
- 4.5g Protein
- 0g Salt