Orange and Chocolate Chip Shortbread

22 Dec 2017

 Shortbread is one of the easiest things on the planet to make and one of the best things about it is that it can be tweaked to fit any occasion. It's also one of the prime treats at Christmas time and I'm certain that there's some sort of reason for that, but I just really appreciate that it's a thing. So with those two things in mind, I made a batch of Christmassy shortbread and thought I'd share the recipe with you guys!

Normally, I have a whole bunch to say about how I came up with flavours or what my inspiration was, but I'm a little stuck for words on this one. Like I said, shortbread is a certified Christmas treat, so it's only natural that I whip up a batch. Of course, the biscuits had to have orange in because not only is orange a super delicious flavour, but it's key at Christmas. I also thought I'd throw in a bunch of chocolate chips to give the biscuits a bit of texture as well as adding to the orange flavour. Ain't nothing wrong with a bit of chocolate orange!
You will need:
210g plain flour
Pinch of salt
175g unsalted butter, softened
115g caster sugar
Zest of 2 oranges
100g milk chocolate chips

  1. Sieve your flour and salt into a large bowl. Cube your butter and add in to the mixture with the sugar.
  2. Add in the orange zest and chocolate chips, then rub the mixture together until it starts to resemble breadcrumbs. Form it into a dough by pressing the crumb-like mixture together until it comes together.
  3. Preheat your oven to 180c/fan 160c and line a couple of baking sheets with greaseproof paper.
  4. Sprinkle a little flour on to your clean work surface and turn your dough out. Sprinkle a little more flour on to the dough and roll it out until it's around 1cm thick.
  5. Use cookie cutters to cut shapes from the dough and pop them on to the baking sheets, being sure to leave room in between in case of spreading. Keep re-rolling and cutting the dough until you've filed up your baking sheets, then pop them into the fridge for around 20 minutes. Once they've chilled, you can put them into the freezer for 10 minutes to further prevent spreading, but that's totally optional.
  6. Place the baking sheets in the oven for around 20-25 minutes, making sure to turn the sheets halfway through if you're using a convection oven. Their bottoms should become golden with the tops remaining slightly paler.
  7. Remove them from the oven and allow them to cool for 10 minutes before transferring to a wire rack to cool completely.
It's really that simple! Who would've thought that just a few ingredients would make a batch of the most scrumptious shortbread? Like I said, these can be switched up to suit your tastes or the occasion - imagine them loaded up with lemon zest and white chocolate chips instead. Yum!

Whould you like to comment?

  1. I love your recipes! I actually always overdo my shortbread, wish I had more patience.

    1. Oh heck, it might be that you have them too high up in the oven? That used to happen to me as well. It's all a bit of trial and error x