Chocolate Orange Shortbread
Buttery shortbread biscuits flavoured with fresh orange zest and dark chocolate chips. This Chocolate & Orange Shortbread is a zesty twist on a classic Scottish bake.
PRINT RECIPE
Servings: 15
INGREDIENTS
- 75g Caster Sugar (Superfine Sugar)
- 150g Block Margarine or Butter (at room temperature)
- 200g Plain Flour (All-purpose Flour)
- 25g Corn Flour (Corn Starch)
- 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, Gas Mark 3, or 350°F) and grease a couple of baking sheets with a little butter.
- In a large bowl, cream together the butter/margarine 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 sheets 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.
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:
- For full explanations on each ingredient and possible substitutions, see the Ingredients section above.
- For more tips for the perfect Chocolate & Orange Shortbread biscuits, see Granny's Top Tips above.
- Chocolate & Orange Shortbread cookies are best enjoyed the day they are baked, but the 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.
- For tips on how to make your Chocolate & Orange Shortbread vegan or free-from, see the Free-from & Vegan box below.
Tried this recipe?Tag @bakingwithgranny or use the hashtag #bakingwithgranny!
Pin recipe for later
