50g caster sugar
Zest of 1 orange and juice of ½
175g plain flour
60g icing sugar
Preheat the oven to 160C/fan 150C/gas 3. Cream together the butter and caster sugar in a mixing bowl for 2 minutes. Add the orange zest and plain flour, then mix and knead until it comes together in a smooth bowl. Lightly flour a clean surface with flour and roll out the mixture to 1cm thick. Cut out as many Christmas shapes with cutters or freehand as you can and transfer to a greased flat tin, spaced out. Bake for 20 mins, until slightly golden. Allow to cool.
In a small bowl, mix the icing sugar with the orange juice and then pipe outlines of the shapes with in the shortbread. Allow to dry, then bag up.