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”

How To Cook

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.
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