Chocolate Drizzled Orange Shortbread

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

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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!

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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)

Ingredients:

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

Method:

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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Enjoy!

jess

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Shortbread Biscuits

Buttery and crisp shortbread biscuits. Delicious dunked into caramel and melted chocolate or crumbled over ice cream. Made with only three ingredients, these scrumptious biscuits will just melt-in-your-mouth! 

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Homemade shortbread is a Christmas necessity. I look forward to Christmastime all year round, it’s my favourite time of the year because you can go overboard decorating the Christmas tree and entire house, spend quality time catching up with family and importantly, eat as many biscuits, chocolate, cheese, crackers, canapés and sweets as you want. Just thinking about all that food is making me quite hungry…

The best part of Christmas is definitely the several boxes of shortbread and chocolate-coated biscuits we get to eat our way through and enjoy. I’ll admit it, I have no self-control when it comes to shortbread biscuits or any kind of biscuit for that matter. My maternal grandma is half Scottish and her dad’s side of the family came from Dunblane, I’m sure my love of making (and eating!) shortbread is highly influenced by my Scottish roots.

Shortbread for me is something truly magical. It requires only three ingredients and those few ingredients are quite easily assessable, meaning that if you suddenly remembered you’ve forgotten to get a present for someone (we’ve all been there) or plans change at the last-minute and you have unexpected guests, don’t panic as you can whip up a batch of these shortbread biscuits in no time at all with little notice and you won’t need to make a mad rush to the supermarket either!

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These shortbread biscuits can be packaged up in bags or biscuit tins and given away to your family members and friends as an edible gift. Saying that, you probably won’t want to give any of these away, you’re likely to want to hide these somewhere only you know about!

Shortbread biscuits are a great way of getting kids involved with baking. They can prepare the dough by hand, then roll out it and stamp out different shaped biscuits with cutters. I picked a star-shaped cutter for this batch of shortbread biscuits because I love the way they look and you can always buy shortbread rounds, I like that these star-shaped ones are just a little bit different and they have an extra special festive touch.

Bake these shortbread biscuits and as you wait for them to cool, pop the kettle on and grab a cuppa. Decorate each biscuit with a light dusting of icing sugar. Your ticket to buttery, crumbly shortbread heaven is right here with this recipe.

(Makes 20-30)

Ingredients:

250g unsalted butter, softened

120g icing sugar

450g plain flour

Method:

  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. Press the mixture together until a soft, yet slightly crumbly dough forms.
  2. Divide the dough into two equal pieces, 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). See recipe notes below for instructions on chilling longer than 2 hours.
  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. Prior to serving dust each biscuit with caster or icing sugar. Shortbread will keep in an airtight container for up to 1 month.

Recipe Notes:

  • You don’t need to cream the butter and sugar together – doing this will incorporate too much air into the biscuits.
  • Dough will be very crumbly, this is traditional with shortbread. If the dough is too crumbly, add 1-2 tablespoons of ice-cold water to the mixture.
  • You can make the shortbread dough up to 2 days prior to baking. Before you want to bake the biscuits, take the dough out of the fridge and allow it to come back up to room temperature before attempting to roll it out. I leave dough that has been chilling overnight out on the kitchen counter for about an hour to allow it to soften.
  • This recipe yields about 20-30 biscuits and I made just over 30. How many biscuits you get from the dough depends on how big your cutter is and the thickness that you roll your dough out to.
  • Shortbread is traditionally baked at a very low oven temperature. Don’t be alarmed when you read the instructions and see how low I’ve stated the oven temperature to be set to. The shortbread biscuits are baked for half an hour to ensure they’re cooked all the way through, but when they are ready they’ll be very pale in colour and only slightly golden around the edges.
  • This is a great recipe to bake a few weeks before Christmas as the baked shortbread will keep stored in an airtight container for a month.

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Love shortbread? Try my homemade jammie dodgers next!

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Or try something more festive by baking these Gingerbread Men!

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Enjoy!

jess

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Buck’s Fizz Marmalade Shortbreads

I’ve had the pleasure of creating a recipe using an exclusive Christmas hamper from Fortnum & Mason. Today I’m sharing my favourite buttery shortbread which are perfect for cut-out biscuits or cookies as they retain their shape and do not spread whilst baking. Sandwich together with your favourite curd, jam or marmalade for a delicious sweet treat. #FortnumsChristmas

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Today I’m back with another delicious shortbread recipe! A few weeks back I shared this Scottish Shortbread, since then I’ve put a twist on that recipe and I’m showing you something a little extra fun ready for the upcoming party season.

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Included in my beautiful festive hamper was Christmas buck’s fizz marmalade, a bar of spiced chocolate, mulled wine jelly with edible gold leaf and a jar of spiced port mustard. If you are looking to purchase your own luxury Christmas hamper or would like to give one to someone for an Xmas present, you can browse the Fortnum & Mason website here to see a selection of hampers.

Next came the difficult (but fun) task of picking what I would bake.

After brainstorming a couple of possible recipes I finally decided on baking shortbread sandwiches. If you follow my blog you will know that one of my favourite childhood biscuits is the jammy dodger. Because Christmas is all about indulging and treating yourself, I thought it would be a delicious idea to sandwich these shortbreads together with the buck’s fizz marmalade from the hamper. I also sandwiched some of the biscuits with homemade plum jam that I made with my grandma back in the summer. If you’d like the recipe for the homemade jam, I’d definitely be happy to share it!

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Cut out any of your favourite biscuit shapes. I personally love the traditional heart shape centre, but you can cut out literally anything you like. Go down the festive route with stars, icicles or even mini gingerbread men.

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The marmalade really is some of the best I’ve ever eaten. It has a gorgeous refreshing orange flavour. The sparkle within the marmalade adds an extra special touch for Christmas or any other celebration. We really loved the flavour from prosecco and Marc de Champagne mixed with the Seville oranges. I’m already planning to make something else with the remaining marmalade in the jar, but making more of these biscuits is at the top of my list!

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(Makes 12 large shortbread sandwiches depending on your cookie cutters)

Ingredients:

225g (1 cup or 2 sticks) unsalted butter, softened

150g (1 and 1/2 cups) icing sugar, sifted

1 1/2 teaspoons vanilla extract (or 1/2 tsp vanilla bean paste or seeds scraped from 1 small vanilla pod)

2 large free-range egg yolks

300g (2 and 1/2 cups) plain (all-purpose) flour

150g curd, jam or marmalade – approx. 1 heaped teaspoon per shortbread sandwich

Icing sugar, for dusting

Method:

  1. Cream the softened butter, sugar and vanilla until light and fluffy. Add the egg yolks along with the flour and mix until a soft and sticky dough forms. Wrap in clingfilm and leave to rest in the refrigerator for 1-2 hours. Tip: if you want to speed up this process, split the dough in half and wrap each piece up individually in clingfilm. Chilling time will be halved.
  2. Preheat oven to 180 C / 350 F / 160 Fan / Gas Mark 4. Roll out half the dough out onto a lightly floured surface until it’s the thickness of a pound coin (approx. 0.5 cm thickness). Using a 7.5 cm cookie cutter stamp out 12 circles. Now using a 2.5 cm cutter and stamp out the centre of each biscuit. Off cuts can be baked as well! I cut mine into star and heart shapes. Please note: you may be able to make more biscuits depending on the size of your cutters.
  3. Roll out the other half of the dough as you did before and stamp out a further 12 circles. Spread the biscuits evenly out onto 2 large lined baking sheets. Bake for 10-12 minutes or until a light golden colour. Keep a watchful eye whilst they’re baking, as the shortbread can brown very quickly in the last few minutes of baking time.
  4. Once baked leave to cool on the baking sheets for 5 minutes. In this time of biscuits will harden and will have become more easily transferable. Transfer to a wire rack and allow to cool completely.
  5. Once the biscuits are cool, place about a teaspoonful of the jam into the centre of the base biscuits. Press on the top biscuits and sandwich together – be careful as the biscuits are very delicate and can break easily. Dust with icing sugar before serving.

Recipe Notes:

  • Shortbread will store in an airtight container at room temperature for 2-3 days.
  • The shortbread biscuits can be baked ahead of time and then filled and decorated the next day.

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I love how simple these are to make, but they look like you’ve spent hours in the kitchen! Children and adults alike will really enjoy making these shortbread over the Christmas holidays!  

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Enjoy!

jess

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