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    Orange Poppyseed Shortbread Bars


    Source of Recipe


    australian women's weekly

    List of Ingredients




    200g softened butter, chopped
    2 teaspoons grated orange rind
    ½ cup (80g) icing sugar mixture
    2 cups (300g) plain flour
    1 tablespoon poppyseeds
    1 tablespoon orange juice

    Recipe



    Preheat oven to moderately slow. Grease 20cm x 30cm lamington pan.

    Beat butter, rind and sugar in medium bowl with electric mixer until light and fluffy. Stir in flour, seeds and juice. Press mixture together firmly. Press into prepared pan; mark into finger lengths.

    Bake in moderately slow oven about 35 minutes or until lightly browned. Cut into finger lengths in pan; cool in pan.

 

 

 

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