Chocolate Drizzled Orange Shortbread

Buttery, crisp shortbread biscuits flavoured with fresh orange zest and finished with a delicious drizzle of melted chocolate. 


I’ve decided to put a twist on these shortbread biscuits, a recipe I shared very recently with you. I love those shortbread biscuits with their classic buttery flavour and richness. For this different take on my original shortbread biscuits I took inspiration in one of my favourite seasonal flavours and added a couple of tablespoons of orange zest to the shortbread dough. The orange zest adds a lovely fresh and zingy taste to the biscuits.

This dough is super easy to roll out, I usually prepare it the night before and leave it overnight in the fridge and then in the morning I take it out from the fridge and allow it to soften slightly for about an hour on my kitchen countertop, however if you don’t want to make it in advance the shortbread dough does only need to be chilled for a couple of hours before you can roll it out. I’ve cut these shortbread biscuits quite thickly for a tender and softer baked biscuit that will melt in the mouth.

Because the biscuits aren’t overly sweet that means a small drizzle of melted chocolate is more than welcome. Chocolate and orange happens to be a flavour pairing I absolutely adore and even more so around Christmastime. You can choose whatever chocolate you like, dark chocolate would work perfectly on these biscuits or you might even prefer to decorate with a simple orange drizzle icing instead. It’s totally up to you what you choose!


I’ve been baking with some items from the new range of kitchenware from Joseph Joseph. The TriScale™ has replaced my old pair of digital kitchen scales. I like that these scales can be folded up and they take up less room and space, which is especially great if you’re like me and have a tiny kitchen! I’ve used the Adjustable Rolling Pin that’s fitted with measuring rings – this helps you roll the dough out to the exact thickness you want it, so my biscuits were the perfect thickness and all baked evenly. To measure out the ingredients I’ve used the Nest™ Measure cup set. My set of measuring cups is multi-coloured and it fits perfectly in my kitchen draw. I love the vibrant colours and they’re really handy to use to measure out ingredients accurately. If you want to you can take a look at the Joseph Joseph website, they have gifts perfect for every baking and cooking enthusiast out there!

(Makes 20-30)


250g butter, softened

120g icing sugar

450g plain flour

1 tablespoon fresh orange zest (about the zest of two large oranges)

150-200g dark or milk chocolate, melted


1. Cream the softened butter for a minute or two until smooth. Sift over the icing sugar and flour. Using your fingertips, combine the ingredients until the mixture resembles fine breadcrumbs. Stir through the orange zest. Press the mixture together until a soft, yet slightly crumbly dough forms – if your dough seems too crumbly add 1-2 tablespoons of ice-cold water to bring it together.

2. Divide the dough into two equal pieces and wrap each piece of dough in clingfilm. Allow the dough to rest in the fridge for at least 2 hours (or up to 2 days). If you’re chilling longer than 2 hours when you’re ready to bake the shortbread take the dough out from the fridge and allow it to sit at room temperature for about an hour before attempting to roll out.

3. Roll each piece of dough out in between two pieces of parchment paper until it’s approx. 5mm/0.5cm thick. Using your favourite biscuit/cookie cutters, cut out shapes from the dough and transfer to lined baking trays.

4. Spread biscuits out onto lined baking trays, bake at 160°C / 140 Fan for 30 minutes or until dry and still pale in colour. Once baked, leave to cool on the baking trays for 5 minutes, then carefully transport to a wire rack and allow the biscuits to cool completely to room temperature.

5. Drizzle or dip each biscuit with the melted chocolate and leave in the fridge until the chocolate has set. Shortbread with the chocolate topping will keep for up to 1 week or without the chocolate for up to a month stored in an airtight container.




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