This shortbread was inspired by a gift we were given by my neighbours Gaen & H. They gave us a lovely basket of edible goodies and yummy ingredients and one of the items was some really delicious handmade orange and chocolate shortbread. The problem was that after finishing it I wanted more so this week I decided to have a go at recreating it myself. It was a success and Tom, my partner, loved it and we soon polished it off. I didn’t take any pics so I’ve made it again today for you!
I think shortbread must have been one of the first things that I made as a child along with flapjacks and rock cakes, I can definitely remember making shortbread in cookery class at school but apart from millionaire’s shortbread (that’s a future blog post I feel) I’ve always made plain shortbread, which is delicious, but if you fancy a fancy change then try this orange and chocolate shortbread.
In a food processor, or a bowl, put 200 grams of plain (all purpose) flour, 50 grams of rice flour or cornflour (this will help make your shortbread “short” or crisp, 130 grams of unsalted butter and a pinch of salt, about 40 grams of sugar, two teaspoons of fine cut marmalade and a pinch of salt. Mix all the ingredients until they combine into a thick dough, don’t over work it. Then add a handful of dark chocolate chips and mix them into the dough.
Take a 25cm tart tin and squidge the dough into it, it will spread out quite thinly. Take a large spoon and use the back of the spoon to smooth out the dough evenly then take a fork and press down around the edge to make a pretty pattern. Next with a knife score shallow lines in the shortbread to divide it into pieces I make 12 pieces.
Don’t worry if they are not the same size as that will give you bigger and smaller pieces which make for more fun later fighting over the largest pieces. You’ll know how polite your friends are when they go for the inconveniently located big piece! Finally sprinkle with some sugar and put it in a preheated oven at 160 degrees C / 310 F. Bake for about 35 -40 mins until golden brown and allow to cool.
Best enjoyed with a cup of tea and a friend to gossip with!
Variation – Lemon shortbread
To make lemon shortbread instead of adding marmalade and choc chips increase the sugar in the mix to 50g and add the grated zest of a lemon. Reserve a little lemon zest to mix with a tsp. of sugar to sprinkle over the top before baking.
My niece Josie’s ‘copy’!