Chocolate and Orange Shortbread


Prep Time: 20 mins Cooking Time: 30 mins Serves: makes 800g
This shortbread is slightly softer than the traditional variety. However, it still has that delicious slightly toasted, buttery taste that melds beautifully with the chocolate.
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Ingredients

Makes about 800g

250g slightly salted butter, softened

100g raw cane sugar, plus 1 tbsp for sprinkling

100g Luscious Orange chocolate, roughly chopped.

300g plain flour

50g cocoa powder

Equipment

Equipment: 22-cm square shallow cake tin

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Method

  • Preheat the oven to 180°C.
  • Beat the butter and sugar in a large bowl, until very light and fluffy. Melt the chocolate in a heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Set on one side and leave to cool slightly.
  • Sift the flour and the cocoa powder together into a clean bowl, then stir into the beaten butter and sugar mixture. Add the slightly cooled chocolate and mix until just combined into a smooth paste. Do not overwork the mixture.
  • Press the mixture into the cake tin, sprinkle over the tablespoon of raw cane sugar and bake in the hot oven for 30 minutes.
  • Leave to cool in the tin for 10 minutes, then, while still slightly soft, cut into desired shapes. Transfer to a wire rack to cool completely. The shortbread keeps for 2-3 days in an airtight container, or can be kept frozen for up to a month.

Alternative Recipes

Chocolate and Orange Shortbread

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