If you’re new here, I’m Julie. 🙂 I’m married to a Brit and I have 2 amazing daughters. I make lots of family friendly recipes – basically, anything I can make with 2 kids asking me questions ALL DAY LONG. 🙂
I also tend to make a number of traditional British foods because of Trevor. Today is one of those days! I’m making shortbread! It’s kinda like Walkers shortbread, but a surprise citrus and chocolatey burst! I just love making this because everyone has the 3 main ingredients – butter, flour & sugar – to make shortbread. It’s just what little additions you want to add to it that change it up! You can make it thick by using a smaller pan, but we like it a bit thinner. So, I used a bigger tin to keep it thinner. If you like it thicker and you’re using a smaller pan, just add a few minutes to the cooking time! You’ll smell it when it’s ready!
Do you make shortbread? What’s your favorite kind? Let me know in the comments below!
Orange Chocolate Shortbread
Ingredients
- 3/4 cups unsalted butter, room temperature
- 1 cup plain flour
- 1/3 cup sugar, plus extra to sprinkle
- 1 orange
- 4 squares (1/3 cup) dark chocolate (70%)
Directions
- Preheat the oven to 375 degrees. Grease an 8×8 square baking tin and line with parchment paper and set aside.
- 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. Squash and pat into dough – don’t knead it – then push into the lined tin. Prick all over with a fork, then bake for 18-20 minutes, or until lightly golden. Remove, sprinkle over a little extra sugar while it’s still warm, then leave it to cool.
- Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove.
- 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. Cut up the orange, and serve on the side! Enjoy!
Season Generously 