Rachel Allen's chocolate dipped orange shortbread biscuits recipe

Rachel Allen's chocolate dipped orange shortbread biscuits recipe

"These shortbread biscuits are incredibly easy to make and you can cut them in to whatever shapes you’d like.  I’ve taken the small extra step of dipping them in melted chocolate, they look lovely when set and the chocolate of course goes really well with the orange zest." If you want to mix things up with your biscuits you could always try using milk chocolate or white chocolate.

Ingredients

  • 100 g butter, softened and diced, plus extra for greasing
  • 150 g plain flour, plus extra for dusting
  • 50 g caster sugar
  • 75 g dark chocolate, broken in to pieces
  • 1 orange, grated zest only
  • 3.5 oz butter, softened and diced, plus extra for greasing
  • 5.3 oz plain flour, plus extra for dusting
  • 1.8 oz caster sugar
  • 2.6 oz dark chocolate, broken in to pieces
  • 1 orange, grated zest only
  • 3.5 oz butter, softened and diced, plus extra for greasing
  • 5.3 oz plain flour, plus extra for dusting
  • 1.8 oz caster sugar
  • 2.6 oz dark chocolate, broken in to pieces
  • 1 orange, grated zest only

Details

  • Cuisine: English
  • Recipe Type: Cake
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 10 mins
  • Serves: 20

Step-by-step

  1. Preheat the oven to 180C/160C fan/Gas mark 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 dusted worktop and roll out to about 5mm (1/4inch) thick. Cut into rounds, fingers, squares or dinosaurs, then lift carefully on to 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 half way in to the chocolate, then allow any excess to drip off and place on a plate to cool and set.

Rachel Allen has teamed up with Kerrygold to produce The Kerrygold Community Recip-e-book, available now for free download. For more information on Kerrygold, the Recip-e-book and some delicious recipes visit www.facebook.com/KerrygoldUK

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