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Jamie Oliver's Chocolate orange shortbread
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150g unsalted butter (at room temperature)
200g plain flour
50g golden caster sugar, plus extra to sprinkle
50g dark chocolate (70%)
1. Preheat the oven to 190oC/375oF/gas 5. Grease a 20cm square baking tin and line with greaseproof paper. In a bowl, mix together the butter, flour, sugar and the finely grated zest of half the orange by rubbing the mixture between your thumbs and fingertips. Squash and pat into dough – don’t knead it – then push into the lined tin in a 1cm-thick layer. Prick all over with a fork, then bake for 20 minutes, or until lightly golden. Remove, sprinkle over a little extra sugar while it’s still warm, then leave to cool.
2. Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove. Cut the shortbread into 12 finger portions, then transfer to a wire cooling rack. Drizzle with the chocolate, then finely grate over the remaining orange zest. Cut up the orange, and serve on the side!
This recipe is taken from Jamie Oliver's new recipe book, 5 Ingredients - Quick & Easy Food, £18, available to buy online and in store at Waitrose.
Typical values per serving: