A chocolate orange take on a classic

Chocolate & Orange Shortbread

Prep Time

20 minutes

Cooking Time

30 minutes

Serves

800g

Ingredients

250g slightly salted butter, softened
100g raw cane sugar, plus 1 tbsp for sprinkling
100g Luscious Orange chocolate, roughly chopped.
300g plain flour
50g cocoa powder

Equipment: 22-cm square shallow cake tin

 

Method

  1. Preheat the oven to 180°C.
  2. Beat the butter and sugar in a large bowl, until very light and fluffy. Melt the chocolate in a heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Set on one side and leave to cool slightly.
  3. Sift the flour and the cocoa powder together into a clean bowl, then stir into the beaten butter and sugar mixture. Add the slightly cooled chocolate and mix until just combined into a smooth paste. Do not overwork the mixture.
  4. Press the mixture into the cake tin, sprinkle over the tablespoon of raw cane sugar and bake in the hot oven for 30 minutes.
  5. Leave to cool in the tin for 10 minutes, then, while still slightly soft, cut into desired shapes. Transfer to a wire rack to cool completely. The shortbread keeps for 2-3 days in an airtight container, or can be kept frozen for up to a month.

Ingredients

250g slightly salted butter, softened
100g raw cane sugar, plus 1 tbsp for sprinkling
100g Luscious Orange chocolate, roughly chopped.
300g plain flour
50g cocoa powder

Equipment: 22-cm square shallow cake tin

 

Method

  1. Preheat the oven to 180°C.
  2. Beat the butter and sugar in a large bowl, until very light and fluffy. Melt the chocolate in a heatproof bowl, set over a pan of gently simmering water, making sure the bottom of the bowl is not in contact with the water. Set on one side and leave to cool slightly.
  3. Sift the flour and the cocoa powder together into a clean bowl, then stir into the beaten butter and sugar mixture. Add the slightly cooled chocolate and mix until just combined into a smooth paste. Do not overwork the mixture.
  4. Press the mixture into the cake tin, sprinkle over the tablespoon of raw cane sugar and bake in the hot oven for 30 minutes.
  5. Leave to cool in the tin for 10 minutes, then, while still slightly soft, cut into desired shapes. Transfer to a wire rack to cool completely. The shortbread keeps for 2-3 days in an airtight container, or can be kept frozen for up to a month.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​