Lakes On A Plate

Give Scottish shortbread an exotic citrus twist with this scrumptious biscuit recipe from Lakes on a Plate

Serves 4

• 250g butter
• 125g icing sugar
• 1 tsp vanilla extract
• Zest of 1 orange
• 1 large egg yolk
• 100g dark chocolate chips
• 250g plain flour

How to make chocolate and orange shortbread

1. Place the butter and icing sugar into a bowl, add the vanilla extract and orange zest followed by the egg yolk and beat together until light and fluffy.

2. Add the chocolate chips and the flour. Mix together until it forms a crumbly texture.

3. Transfer the contents of the bowl onto a work surface. Use you hands to mould together into a long triangular log. Wrap in cling film and transfer to the fridge for an hour.

4. Preheat the oven to 160°C. Cut the log into 1-2cm slices. Place on a non-stick tray and bake for approx 12 minutes by which time they should be lovely and golden.