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
- 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%)
- 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!