Chocolate dipped orange shortbread biscuits recipe

These fruity shortbread biscuits from Rachel Allen are made even better by being dipped in rich dark chocolate

Makes 15-20 biscuits

Ingredients

  • 100g butter, softened and diced, plus extra for greasing
  • 150g plain flour, plus extra for dusting
  • 50g caster sugar
  • Zest of 1 orange
  • 75g dark chocolate, broken in to pieces

Method

  1. Preheat the oven to 180°C/gas mark 4. Grease a baking sheet with a little butter.

  2. 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.

  3. 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.

  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 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

To be in with a chance to have your own recipe printed next to Rachel’s visit the Kerrygold Facebook page

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Thursday 21 July 2011
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