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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Scottish Shortbread

Buttery melt in the mouth shortbread biscuits. With just three ingredients, this moreish recipe is brilliant to make over Christmas, but is also great for a weekend treat! 


There really is no other biscuit that quite compares to classic Scottish shortbread. With a rich and beautiful buttery flavour, shortbread is favourite for many people.

Every single Christmas we always have a box (or two or even maybe three!) of shortbread biscuits on hand ready to devour our way through. But for me homemade is definitely better so I thought it would be great to share my favourite shortbread recipe ready for your Christmas festivities. I’ve been making shortbread for years with my mum. My maternal side of the family hail from Dunblane in Scotland – it must be my Scottish roots that are the reason why I love making and eating shortbread as much as I do!


I’ve baked my shortbread in a Victoria sandwich cake tin. I love baking shortbread this way because you don’t need to roll out the dough and therefore will not risk overworking the dough. Once the shortbread is baked it’s important to cut it into eight wedges whilst still hot. This ensures you get nice, clean slices. The finishing touch is to sprinkle over caster (superfine) sugar just before serving.



If you want to do something different you could definitely use your favourite cookie cutters and cut out festive shaped biscuits. But do remember baking time will differ for smaller biscuits.

I’m a traditionalist when it comes to shortbread, I’ve never really been a fan of fancy flavour pairings, so that’s why I prefer to keep mine plain and simple. I sometimes add some chocolate chips to the dough or even dip the baked shortbread in melted chocolate for a little twist. But you could easily add any of your favourite flavours to the mix such as lemon or orange zest or even spices like cinnamon or ginger.

If you’re a regular reader of this blog, then you will know my favourite recipes are those that are both easy and quick to prepare. It may surprise you that this shortbread recipe only requires 3 ingredients and you will have homemade shortbread ready in less than an hour. So if you’re like me and sometimes forget about Christmas presents, but only remember at the last minute, they would make a brilliant edible gift for your close ones.


(Makes 8 shortbread wedges)


100g unsalted butter, softened

50g caster sugar

175g plain flour (all-purpose)


  1. Preheat oven to 150 C/130 Fan/Gas Mark 2. Lightly grease the base and sides of a 20cm/8 inch loose-bottomed cake tin. Set to one side.
  2. Cream the softened butter and sugar until pale and fluffy. This will take approx. 5 minutes – so use an electric mixer if you own one.
  3. Now add the flour and stir well until incorporated and a soft and slightly crumbly dough comes together.
  4. Press the dough into the cake tin and smooth into an even, flat layer with the back of a spoon, you can also use your hands to do this. Crimp the edges, score (don’t cut right through) the shortbread into 8 triangular portions. Then prick each portion with three fork stamps. Bake for 40 minutes, until pale gold.
  5. As soon as the shortbread has finished baking, cut into wedges and leave to cool completely in the tin. Once cool, sprinkle with caster sugar.

Recipe Notes:

  • Cream the butter and sugar until pale and fluffy. Cream for at least 5 minutes to achieve the perfect textured shortbread.
  • Once you’ve added the flour, make sure you stir until it’s just about blended. Over handling the dough will mean your shortbread will not be as light and short as it could be.


See how beautifully crumbly and light these shortbread are! Enjoy the recipe!


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