What’s this? A new recipe?! It has certainly been a while but what better way to get back into the swing of things than a Dark Chocolate and Orange Shortbread biscuit.
Granny’s Shortbread is already a favourite recipe here on Baking with Granny but these Chocolate Orange Shortbread are a twist on the original that gives our most popular biscuit a whole new lease of life. And if like me, you’ve been stuck in a bit of baking rut of late, this is the perfect recipe to get you back in the kitchen.
Like any good shortbread, this recipe is super simple but yields irresistible results. As we know, chocolate and orange go great together and the addition of some luxurious dark chocolate goes perfectly with the orange in these buttery little biscuits. Truly scrumptious!
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Chocolate Orange Shortbread
Ingredients
- 75g Caster Sugar
- 150g Salted Butter (at room temperature)
- 200g Plain Flour
- 25g Corn Flour
- Zest of 1 Orange
- 1 tsp Orange Extract
- 100g Dark Chocolate Chips
Instructions
- Pre-heat your oven to 180°c (160°c for fan-assisted ovens or Gas Mark 3) and grease a couple of baking trays with a little butter.
- In a large bowl, cream together the butter and caster sugar until it becomes light and fluffy. Add the orange zest, orange extract & chocolate chips and 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 around 1cm thick and cut unto your desired shapes. Transfer each shortbread to your pre-greased baking trays and prick the tops with a fork.
- Bake in your pre-heated oven for 15-20 minutes until the edges of the shortbread are golden.
- Remove from the oven and sprinkle a little sugar over each shortbread. Leave to cool on tray for around 10 minutes before transferring to a wire rack to cool completely.
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