Chocolate, orange and almond shortbreads

Name: Chocolate, orange and almond shortbreads
Total time: 1 h 5 min
Yield: CUTS INTO 18 PIECES
Ingredients: 100g, plus 2 tbsp golden caster sugar; 225g unsalted butter at room temperature; 1 orange zested; 1 tsp vanilla extract; 200g plain flour; 85g cornflour; 1/8 tsp fine sea salt; 50g candied orange peel diced (see cook's notes below); 75g whole almonds with skins halved; 125g dark chocolate with orange cut into 1cm chunks

Sarah Cook

Published: March 31, 2020 at 3:25 PM

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CUTS INTO 18 PIECES

Easy

Total time: 1 hr and 5 mins

0 reviews

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Our indulgent shortbread studded with almonds, chocolate and candied orange peel is the perfect accompaniment to that cuppa

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Alternatives

Complete the dish

Try this chocolate and orange shortbread recipe, then check out our classic shortbread, caramel shortbread, empire biscuits and vegan shortbread. Also discover more shortbread recipes and easy sweet tray bake ideas.

Also, try these Christmas side recipes or Christmas biscuit recipes to make the festive season more enjoyable

Ingredients

Nutrition

100g, plus 2 tbsp golden caster sugar
225g unsalted butter

at room temperature
1 orange

zested
1 tsp vanilla extract
200g plain flour
85g cornflour
1/8 tsp fine sea salt
50g candied orange peel

diced (see cook's notes below)
75g whole almonds with skins

halved
125g dark chocolate with orange

cut into 1cm chunks

Nutrition: per serving

kcal213
fat10.3g
saturates5g
carbs26.7g
sugars13g
fibre1.1g
protein2.6g
salt0.1g

Method

step 1

Line a 20cm x 30cm tin with baking paper and heat the oven to 160C/fan 140C/gas 3. Put 100g of sugar, all the butter, orange zest and vanilla in a big mixing bowl. Cream together with a wooden spoon, or briefly with an electric whisk – just until the mixture is smooth. Sift over the flours and salt, and use the electric whisk to beat together until very large crumbs of soft dough form – again, don’t over-mix once the butter and flours are blended.
step 2

Scatter the candied peel, almonds and dark chocolate chunks into the bowl, and use your hands to toss through the crumbs of shortbread dough. Tip everything into the prepared tin and gently press down to flatten. Poke all over with a fork to help it cook evenly.
step 3

Bake the shortbread on a middle shelf for 40-50 minutes or until the top is beginning to turn golden. Remove from the oven and sprinkle with 2 tbsp of sugar, then cut into squares with a sharp knife. Leave to cool completely in the tin before breaking up the squares to eat.

Cook's notes

Whole chunks of candied orange peel are available online and from delis but, if you can’t find it, regular ready-chopped candied peel will also work.

Authors

Sarah Cook

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