Deliciously like a Terry’s Chocolate Orange in biscuit form, these sweet but zesty shortbreads work for just about any occasion. Chocolatey and packed with orange zest whilst being simple to bake, these biscuits will appeal to everyone and can be made in just a few minutes with store cupboard ingredients.
Of all my bakes so far for this blog, these have to be one of my favourites. I just can’t resist the combination of orange and chocolate – it brings back so many childhood memories of waiting on Christmas day to find that Terry’s Chocolate Orange in your stocking from Father Christmas. Chocolate Oranges (along with Twixes) are still, to this day, one of the few foods I wistfully look at, thinking about how bad would it be if I ate a piece….
As well as hitting that chocolate orange sweet spot, these shortbreads are also really simple to bake. Relying on almost all store cupboard ingredients, it makes them dangerously easy to make at anytime. For all their simplicity, the finishing touch of melted, drizzled chocolate seems to turn them from a simple concept to an almost premium looking biscuit. In the right packaging these could certainly pass for a Marks and Spencer’s biscuit.
The other great thing about these is that there is always time for a biscuit. AM or PM, it just can’t go wrong – on your own, or with your family round, there’s always a good reason to eat a biscuit. So although these keep extremely well for a few days, it really is quite unlikely you will have any left…
Makes 20 – 24 biscuits. Takes 20 minutes plus chilling and baking time.
- 125g dairy free butter (I use Pure dairy free Sunflower)
- 50g golden caster sugar
- 1 tsp vanilla paste
- Zest of 2 oranges
- 75g dark chocolate chips
- 10g cornflour
- 170g plain flour
- For decoration, 25g of dark or dairy free white chocolate – or a mix.
- Beat dairy free butter and caster sugar together until creamy, then beat in the vanilla paste until combined.
- Add the orange zest, chocolate chips, cornflour and half the flour to the butter and beat until almost incorporated. Add the rest of the flour and using your hands bring together the dough. Don’t worry if not all the dough has come together and a few crumbs remain – The key is not to overwork the dough.
- Wrap the dough and any remaining crumbs in clingfilm and then chill the dough in the fridge for a minimum of 30 minutes – but anything up to 12 hours is fine. At this stage, if wished, you can freeze the uncooked dough. Just defrost before moving onto the next step.
- Line a baking tray with grease proof paper. Take the dough out of the fridge and on a lightly floured surface roll out to about half a centimetre thick. Using your choice of cutter (mine was circular and 6cm across), cut out the shortbreads. Lightly knead any scraps of dough together, roll again and cut out again – keep repeating this until you have used up all the dough.
- Prick each shortbread a few times with a fork, and then place the tray of biscuits back in the fridge while preheating your oven.
- Preheat the oven to 180 degrees and once it comes to temperature, take the biscuits from the fridge and bake straight away for 16 – 18 minutes until lightly browned.
- Once out of the oven, place the biscuits on a wire rack to cool completely.
- Once cold, melt your chocolate to decorate. Place the biscuits on a sheet of grease proof paper, and drizzle all over. Leave in a cool place for 30 minutes until the chocolate has set.
- Store in an airtight container for up to 4 days.