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A pretty plate of Chocolate Orange Scottish Shortbread fingers for afternoon tea

Chocolate Orange Scottish Shortbread

Farmersgirl Kitchen
Butter shortbread cookies flavoured with orange zest and dipped in dark chocolate
5 from 12 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dessert
Cuisine British
Servings 12
Calories 241 kcal


  • 225 g plain (all-purpose) flour, sieved
  • 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 tsp 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, 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
  • Re-melt 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. 


Calories: 241kcalCarbohydrates: 25gProtein: 2gFat: 14gSaturated Fat: 8gCholesterol: 27mgSodium: 91mgPotassium: 122mgFiber: 1gSugar: 9gVitamin A: 360IUVitamin C: 11.6mgCalcium: 21mgIron: 1.9mg