- ¾ cup butter or margarine (room temperature)
- ¼ cup icing sugar, sifted
- 1 cup self-raising flour
- ½t salt
- ½ – 1t grated orange zest (no rind)
- 60g plain chocolate chips
Mix all of the ingredients, except the chocolate chips, in a bowl until just blended. Sprinkle over the chocolate chips and mix them in.
On a lightly floured surface, knead the dough until pliable, form into a ball and cover with clingfilm. Chill in the fridge for 1 hour or until you are ready to bake. Preheat the oven to 180°C. Roll out the dough onto a lightly floured surface to about 0.5cm thick. Cut into shapes using a variety of cookie cutters and place on either sheets of ungreased baking paper or baking trays sprayed with non-stick cooking spray.
Bake for 10 minutes, keeping a close watch as they burn easily. Remove from the oven and allow to cool.
You’ll find more delicious recipes in Tammi’s cookbook, ‘Cooking For an Allergy-Free Lifestyle‘ (R220, Struik Lifestyle).