4 oz. flour
2 oz. cornstarch
4 oz. butter
2 oz. light brown sugar
Grated rind of 1 orange
Sugar

Sieve flour and cornstarch together. Cream butter and brown sugar together until creamy. Add orange rind, then add flour and cornstarch 1 tablespoon at a time. Lift shortbread onto a large baking tray. Roll to 8-inch circle. Pinch edges and prick shortbread well with a fork. Cut through into 12 sections with the back of a knife; sprinkle with sugar. Chill in refrigerator for 15 minutes. Bake at 335 degrees for 35 minutes. Cool on baking tray for a few minutes.