Chocolate Orange Shortbread

I think I may have excelled myself with this recipe folks. Within a day of making them for my family the entire tub was gone. They’re a nice simple shortbread paired with a zesty orange flavour and decadent chocolate.

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The Dough

The most important part of making shortbread is chilling your dough. If you pop your shortbread in the oven at room temperature, the butter will fizzle out too quickly leaving you with a crumbly, flat biscuit. I always leave my shortbread to chill in the fridge for at least 2 hours before I bake them.

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Method:

1. Cream together your room temperature butter and sugar until it is fluffy and slightly lighter in colour

2. Add your orange extract and mix it in

3. Add your flour and the zest of one orange and mix these in until you form a dough

4. Flour your surface and roll out your dough until it’s about 1/2 an inch thick

5. Cut out your biscuits, I used a circle cutter but any shape works

6. Place your biscuits on a lined tray and sprinkle them with a bit of sugar, then place them in the fridge to chill for at least two hours

7. Towards the end of your two hours, heat your oven to 160c fan

8. Remove your shortbread from the fridge and pop it in the oven to cook for 12 minutes

9. Remove the shortbread from the oven and allow the cook slightly on the tray, then transfer them to a cooling rack

10. Melt your chocolate in the microwave or using a Bain Marie, I added 1/2 tsp of orange extract to my chocolate as well, but you don’t have to

11. Pour your melted chocolate over one half of all your biscuits and place them back in the fridge to set