Joe Anderson Being Scottish I love my shortbread and while I have seen made make it with just flour, butter and sugar, I have a few extra ingredients which make it the best shortbread around.
This base recipe is used for all our shortbread recipes and this one here adds another twist – Orange and Dark Chocolate.
Pre-heat the oven to around 180c and grease and line a baking tray.
Scottish Shortbread Recipe (Orange and Dark Chocolate)
- 200g Plain flour
- 50g Cornflour
- 75g Caster Sugar (plus extra for dusting)
- 1 Tsp Vanilla Extract
- 170g Butter
- Grated orange
- 30g Dark Chocolate
Cream the butter and sugar together, add the vanilla, 1/2 the grated orange rind (not the juice) and then mix in the cornflour and plain flour to form a dough. If the mixture is a little dry you can add a little orange juice from the orange to bring it together. If the mixture is too wet you can add a little more flour or ideally place in the fridge wrapped in clingfilm to set a little.
If you want to make the biscuits straight away, roll out onto a floured surface to about half an inch thick and cut with a small circular dough cutter. Spike the top of the biscuits with a fork and place on the baking tray, spaced out a little to account for them spreading a little. Place in the oven for around 10-12 minutes, making sure to keep an eye on them. If they start to turn slightly brown take them out, sprinkle with sugar and leave to cool.
Once cool sprinkle with some caster sugar, sprinkle the rest of the orange rind over the top and then melt some dark chocolate in the microwave. You can then drizzle this on top as seen in the picture.
