Chocolate-dipped Orange Shortbread Biscuits
Serves: 18
Ready in: 30 to 60 mins
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”
Ingredients:
100g Kerrygold butter, softened and diced, plus extra for greasing150g plain flour, plus extra for dusting
50g caster sugar
75g dark chocolate, broken into pieces
grated zest of 1 orange
method:
- Preheat the oven to 180C/350F/Gas 4. Grease a baking sheet with a little butter.
- 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.
- 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.
- 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.
- 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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