I’ve been making Scottish shortbread for a very long time, using the recipe that my Mum handed down to me. However, sometimes I like to ring the changes and, as I had rather a lot of oranges in the fruit bowl, I decided to create a Chocolate Orange Scottish Shortbread. Chocolate and orange is a classic combination, the acidity of the oranges helps to cut through the richness of the sweet shortbread and enhances the flavour of the dark chocolate.
The basic shortbread cookies recipe is three ingredients, butter, flour and sugar. For this Chocolate Orange Shortbread recipe, I’ve used soft brown sugar and added the zest of an orange to the shortbread.
Making the orange shortbread is relatively easy. You rub the butter into the flour and sugar then press into a tin. Pricking the shortbread with a fork helps it to cook evenly and marking out the fingers makes it easier to cut them evenly once it’s cooked.
These are the ‘naked’ shortbread fingers. I did leave them a little longer than I should have and they coloured a bit around the edges. Remember that every oven is different so keep an eye on your shortbread and adjust the timing to suit yourself. Always better to set your timer 5 minutes earlier than the stated recipe times and check, you can always leave it a bit longer.
Dipping the shortbread in dark chocolate is what makes this Chocolate Orange Scottish Shortbread, and the final touch of a mixture of sugar and orange zest sprinkled on the melted chocolate adds a real touch of luxury as well as a burst of real orange flavour.
Chocolate Orange Scottish Shortbread Recipe
- 225 g plain (all purple) flour, seived
- 50 g soft light brown sugar
- 2 medium oranges finely grated rind
- 150 g butter cut into small pieces
- 100 g dark chocolate
- 1 tsp coconut oil optional
- 3 tsps granulated sugar
Place flour in a bowl, add sugar and grated rind of one orange
Add the butter and rub into mixture
Press into a 20cm square tin, press down firmly
Prick all over with a fork, mark into 12 pieces
Bake 170c for 25 minutes, turn down to 150C for further 15 minutes
Cool slightly before cutting into pieces
Break up the chocolate and put in a bowl, with the coconut oil, if using. Place the bowl over a pan of just boiled water water, stir until the chocolate is melted.
Dip one end of each of the shortbread fingers in melted chocolate, place on baking parchment and chill until set.
Mix the finely grated rind of the second orange with the granulated sugar
Remelt the chocolate and dip the other end of the fingers into the chocolate and sprinkle on the sugar and orange zest mixture.
Chill again, until set.
Store in an airtight container.
I added the coconut oil as it slightly softens the dark chocolate. It is optional and will work perfectly with out the coconut oil. You could also use milk or white chocolate, your choice.
WHY NOT PIN FOR LATER?
Chocolate Orange Scottish Shortbread is my entry for the very last ‘ We should Cocoa’ run by Choclette at Tin & Thyme. I first entered ‘We Should Cocoa’ in June 2011, It’s a food blogger’s ‘link up’ for chocolate recipes. My entry was Chocolate Pavlovas with Strawberries and I’m rather embarrassed by the terrible photograph, although the individual Chocolate Pavlovas were delicious. Time to make them again and take a better photo, I think.
I’m also sharing via #Cookblogshare which is a great place to find new blogs and new recipes.
And finally, here are more chocolate and orange recipes for you to enjoy!
Chocolate Orange Cornmeal Biscotti – Casa Costello
Chocolate Orange Steamed Pudding – Farmersgirl Kitchen
Chocolate Orange Cake – Fab Food 4 All
Vegan Chocolate Orange Oat Bars – Veggie Desserts
Chocolate Orange Macarons – Emily’s Recipes & Reviews
Not another Bloody Orange Chocolate Cake – Tin & Thyme