Preheat the oven to 375ºF. Grease a 20cm square
baking tin and line with parchment paper.
In a bowl, mix together the butter, flour, sugar
and the finely grated zest of half the orange by
rubbing the mixture between your thumbs and
fingertips. Squash and pat into dough – don’t
knead it – then push into the lined tin in a 1cm-
thick layer. Prick all over with a fork, then bake
for 20 minutes, or until lightly golden. Remove,
sprinkle over a little extra sugar while it’s
still warm, then leave to cool.
Meanwhile, melt chocolate in microwave. Cut the
shortbread into 12 finger portions, then transfer
to a wire cooling rack. Drizzle with the
chocolate, then finely grate over the remaining
orange zest. Cut up the orange, and serve on the
side!
Originally Submitted
4/13/2019
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