Chocolate Orange Shortbread
These quick and easy to make Chocolate Orange Shortbread make a buttery, decadent biscuit, packed with chocolate chips. They are delicious with a cup of tea.
Servings 12 Biscuits
- 175 grams Butter
- 150 grams Icing Sugar
- Zest of One Medium Orange
- Juice of One Medium Orange
- 2 Egg Yolks
- 100 grams Milk Chocolate Chips
- 350 grams Plain Flour
- Put the butter and icing sugar into a mixing bowl, and add the orange zest, orange juice and egg yolks, then beat together until light and fluffy.
- Add the flour and the chocolate chips to the bowl and then mix until it forms a crumbly dough.
- Roll the dough into a log, either cylindrical or triangular in shape. Wrap in clingfilm and chill for 1 hour in the fridge.
- Pre-heat the oven to 160 degree fan / 175 degree
- Take the log out of the fridge and remove the cling film. Cut into 1cm slices and put on a non-stick baking tray. You may need to reshape a little depending how well each has sliced.
- Bake for 12-14 mins, checking to ensure they are not colouring too much.
- Remove from the oven and cool on a wire rack
These biscuits could be rolled out and cut with a cutter rather than rolling into a log and slicing. For perfect biscuits, chill the dough for 1 hour, then roll gently to 1cm thick (be careful not to over handle the dough) and cut with a cutter. For a more rustic, hand-made appearance use the log method. Obviously oranges can vary greatly in size, and the amount of juice they produce also differs. I use a medium orange, but so you have a guide I measured the amount of juice and there was 3 tablespoons. If you add more than this, you'll find the dough is not as crumbly.