Chocolate Orange Shortbread
Buttery shortbread biscuits flavoured with fresh orange zest and dark chocolate chips. This Chocolate and Orange Shortbread is a zesty twist on a classic Scottish bake.
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Servings: 15 biscuits
INGREDIENTS
- 75g Caster Sugar (plus extra for finishing)
- 150g Block Margarine or Butter (at room temperature; plus extra for greasing)
- 200g Plain Flour
- 25g Cornflour
- Zest of 1 Orange
- 1 tsp Orange Extract
- 100g Dark Chocolate (chips or chopped)
EQUIPMENT
INSTRUCTIONS
- Preheat your oven to 180°C (160°C for fan-assisted ovens, Gas Mark 3, or 350°F). Grease a couple of
baking trays with a little extra butter/margarine. Set aside. - In a large bowl, cream together the butter/margarine and sugar until light and fluffy in both colour and texture. Add the orange zest, orange extract and chocolate chips, then mix until combined.
- Sift in the flour and
cornflour and mix to form a stiff dough, using your hands if necessary. Tip the dough onto a lightly floured worktop and gently knead until smooth. - Roll your dough to about 1cm (⅓ inch) thick and cut into your desired shapes. Transfer each shortbread to your pre-greased
baking trays and prick the tops with a fork. - Bake in your preheated oven for 15-20 minutes until the edges of the shortbread are golden.
- Remove from the oven and sprinkle a little extra sugar over each shortbread. Leave to cool on the
baking trays for around 10 minutes before transferring to a wire cooling rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Storage: Chocolate & Orange Shortbread cookies are best enjoyed the day they are baked, but they can be stored in an airtight container for a few days. The texture may change over the course of a few days - this is normal for shortbread biscuits.
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