These fruity shortbread biscuits from Rachel Allen are made even better by being dipped in rich dark chocolate
Makes 15-20 biscuits
Preheat the oven to 180°C/gas mark 4. Grease a baking sheet with a little butter.
Sieve 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 dusted worktop and roll out to about 5mm 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.
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 about half way into the chocolate, then allow any excess to drip off and place on a plate to cool and set.
Rachel’s Tip: If you want to mix things up with your biscuits you could always try using milk chocolate or white chocolate.
Recipe by Rachel Allen from the Kerrygold Community Cookbook
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