- 150g unsalted butter (at room temperature)
- 200g plain flour
- 50g golden caster sugar
- 1 orange
- 50g 70% dark chocolate
- Preheat the oven to 190C/Gas 5. Grease a 20cm square baking tin and line with greaseproof paper.
- Mix together the flour, sugar, butter and the finely grated zest of half an orange, rubbing the mixture together with your fingertips and thumbs. Squash and pat the dough together then push it into the lined tin in a 1cm thick layer. Prick all over with a fork, then bake for 20 mins or until a light golden brown. Remove from the oven, then sprinkle with a bit more sugar while still warm. Then leave to cool.
- Melt the chocolate in a bowl over a pan of simmering water. Slice the shortbread into 12 finger portions, then transfer to a wire cooling rack. Drizzle with the melted chocolate and sprinkle the remaining orange zest on top. We served with vanilla ice cream!