ONE of the cakes in your afternoon tea should be Chocolate Orange Shortbread, according to Jamie Oliver, so that is the recipe this month.
Chocolate orange shortbread
Serves
12
PeopleIngredients
150 g unsalted butter, at room temperature
200 g plain flour
50 g golden caster sugar, plus extra to sprinkle
1 orange
50 g quality dark chocolate, (70%)
Method
- Pre-heat the oven to 190degC/375degF/Gas5.
- Grease a 20cm square baking tin and line with greaseproof paper.
- In a bowl, mix together the butter, flour, sugar and the finely grated zest of half the orange by rubbing the mixture between your thumbs and fingertips.
- Squash and pat into dough – don’t knead it – then push into the lined tin in a 1cm-thick layer. Prick all over with a fork, then bake for 20 minutes, or until lightly golden.
- Remove, sprinkle over a little extra sugar while it’s still warm, then leave to cool.
Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove. - Cut the shortbread into 12 finger portions, then transfer to a wire cooling rack.
- Drizzle with the chocolate, then finely grate over the remaining orange zest. Cut up the orange, and serve on the side!