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.
Course Baking
Cuisine British
Keyword Afternoon Tea Recipes, Chocolate Orange Shortbread, Easy Recipe, Shortbread
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 27 minutes
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.
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