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.
- 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.