Chocolate-dipped Orange Shortbread Biscuits

Rachel says: “These shortbread biscuits are incredibly easy to make and you can cut them into whatever shapes you like. I've taken the small extra step of dipping them in melted chocolate; they look lovely when set and of course the chocolate goes really well with the orange zest”

Ready in:
 30 to 60 mins

Cost Cutting Eco Friendly

  • 100g Kerrygold butter, softened and diced, plus extra for greasing
  • 150g plain flour, plus extra for dusting
  • 50g caster sugar
  • 75g dark chocolate, broken into pieces
  • grated zest of 1 orange
  • 1

    Preheat the oven to 180C/350F/Gas 4. Grease a baking sheet with a little butter.

  • 2

    Sift the flour into a large bowl and, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add the sugar and orange zest and bring the whole mixture together to form a stiff dough (don't be tempted to add any water). Alternatively, briefly mix the ingredients in a food processor until they come together.

  • 3

    Transfer the dough to a lightly floured worktop and roll out to about 5mm thick. Cut into rounds, fingers, squares or dinosaurs, then lift carefully onto the prepared baking sheet with a palette knife, spacing the biscuits evenly apart.

  • 4

    Bake for 6-10 minutes or until pale golden, then remove from the oven and allow to cool on the baking sheet for a minute or so before transferring to a wire rack to cool down completely.

  • 5

    Place the chocolate in a heatproof bowl over a saucepan of simmering water. When the chocolate has melted, dip the shortbread in about halfway into the chocolate, then allow any excess to drip off. Place on a plate to cool and set.

Chocolate-dipped Orange Shortbread Biscuits was taken from COOK VEGETARIAN

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