CHOCOLATE DIPPED ORANGE SHORTBREAD

A simple recipe of sugar, butter and flour, Scottish shortbread is a classic. Due to its compatibility with a cup of tea, it is a staple of every British biscuit tin. It is usually shaped into fingers or petticoat tails and sprinkled with caster sugar while still warm. It is the simplicity that allows the recipe to be tweaked to suit different tastes, and this one is perfectly suited to mine – I made these last week and they lasted all of two days!

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You will need:

225g plain flour
150g unsalted butter
100g caster sugar
100g dark chocolate
The zest of two large oranges


  • Preheat the oven to 180ºC
  • Rub the chilled butter into the flour, sugar and orange zest to achieve a breadcrumb-like consistency
  • Combine to form a dough, and turn out onto a lightly floured surface
  • Roll out to approximately 1cm thick
  • Use a 7cm cutter and place the cut out biscuits on a baking tray lined with greaseproof paper
  • Bake for 15 minutes, until the edges are golden but the centre still pale
  • Remove from the oven and leave to cool
  • Melt the chocolate in a bowl over a small pan of simmering water
  • When the biscuits have cooled, drizzle with or dip in the chocolate a leave on a wire rack to dry

Notes on the method:
Please bear in mind that the biscuits will harden as they are cooling, don’t test how hard they are in the oven or straight out of the oven. I once left biscuits in the oven until they “felt hard enough” and by the time they had rested I could have broken a tooth or sold them on as bricks.

Enjoy! 🙂

One Comment Add yours

  1. threebrits says:

    Yum this looks so tasty!

    Liked by 1 person

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