Chocolate Orange Shortbread
Chocolate Orange Shortbread
Ingredients
- 100 g Caster sugar
- 1 large Orange zest only
- 200 g Butter room temp
- 300 g Flour
- 100 g Dark chocolate chips
Instructions
- Tip your sugar into a large mixing bowl
- Zest the orange directly into the bowl with the sugar, then mix briefly to combine
- Add in your butter and beat until completely softened and slightly fluffy
- Sift in the flour and add in the chocolate chips. Beat again until your mixture starts to form large clumps.
- Tip your mixture out onto your work surface and gently squeeze to bring the dough together
- Once your dough has come together, lightly flour your work surface, then place the dough on and lightly flour the top of it
- Using a rolling pin gently flatten and roll out to about 1cm thickness
- Cut out circles with a round cookie cutter, 6cm in diameter
- Put cut out cookies on a baking tray
- Chill for an hour in fridge
- When your dough has been chilling for 45 minutes, turn your oven on to 160°C to preheat it
- Bake the biscuits for 13-15 minutes until the edges feel firm and the middle is still slightly soft when pressed gently
- Cool on your tray for a few minutes, then transfer to a cooling rack to cool completely
- As an optional decoration, melt the extra chocolate and drizzle over the top of each biscuit, then finish with an extra grating of orange zest