Jamie Oliver’s chocolate orange shortbread recipe is “super easy” to whip up in only 30 minutes – using just five ingredients.
The combination of buttery shortbread and rich dark chocolate, enhanced by the zesty notes of orange, makes for a deliciously autumnal treat.
This take on the teatime classic is not only quick to make but also ideal to pair with a nice cup of citrusy Earl Grey.
This recipe is also perfect as a post-meal dessert, as it’s extra-indulgent thanks to the addition of a chocolate drizzle.
When prepared as per the instructions, this recipe from the chef’s 5 Ingredients – Quick & East Food cookbook yields 12 units.
Ingredients
150g unsalted butter (at room temperature)
200g plain flour
50g golden caster sugar, plus extra to sprinkle
One orange
50g quality dark chocolate (70 percent)
Method
Preheat your oven to 190ºC (375ºF) or gas mark 5. Prepare a 20cm square baking dish by greasing it and lining it with parchment paper.
In a mixing bowl, combine the butter, flour, sugar, and the zest from half an orange, using your thumbs and fingertips to rub the mixture together. Form this mixture into a dough by pressing it together—avoid kneading.
Spread the dough evenly in the lined baking dish to a thickness of about 1cm. Use a fork to prick the surface, then bake for 20 minutes or until it turns a light golden colour.
Once baked, take it out and sprinkle a little extra sugar on top while it’s still warm, then let it cool.
While the shortbread cools, melt the chocolate in a heatproof bowl set over a pan of gently simmering water, then take it off the heat.
Cut the shortbread into 12 finger-sized pieces and place them on a wire rack to cool completely.
Drizzle the melted chocolate over the top and grate the remaining orange zest on top.
Serve with a cup of tea and decorated with some fresh orange slices on the side.
