Desserts,  Home Cooking

Chocolate & Orange Shortbread

Chocolate orange is one of the few combinations I like (when adding things to chocolate) – I don’t like any distraction from the taste of the chocolate, for example mint chocolate. What an awful thing to eat, I get all the calories of the chocolate yet the taste of mint.

I was a little skeptical I would taste the orange from just the orange rind but I managed to stop myself ruining the recipe by adding the juice.

I didn’t have orange so I used a tangerine, same thing. I also reduced the sugar to 30g instead of 50g. The end result was a not too sweet and crumbly ‘biscuit’ – perfect 🙂

I actually found some dark chocolate in the end, hidden in my mum’s cupboards, I wonder how long it will take her to notice that a chunk of it is gone!

Chocolate & Orange Shortbread
Prep time
Cook time
Total time
Serves: 12
  • 150g unsalted butter, at room temperature
  • 200g plain flour
  • 50g caster sugar, plus extra to sprinkle
  • 1 orange
  • 50g quality dark chocolate, 70%
  1. Preheat the oven to 190ºC/375ºF/gas 5.
  2. Grease a 20cm square baking tin and line with greaseproof paper.
  3. In a bowl, mix together the butter, flour, sugar and the finely grated zest of half the orange by rubbing the mixture between your thumbs and fingertips.
  4. Squash and pat into dough – don’t knead it – then push into the lined tin in a 1cm-thick layer. Prick all over with a fork, then bake for 20 minutes, or until lightly golden.
  5. Remove, sprinkle over a little extra sugar while it’s still warm, then leave to cool.
  6. Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove.
  7. Cut the shortbread into 12 finger portions, then transfer to a wire cooling rack. Drizzle with the chocolate, then finely grate over the remaining orange zest.


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