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Ingredients
- 100 g (3.5oz) butter, softened and diced, plus extra for greasing
- 150 g (5.3oz) plain flour, plus extra for dusting
- 50 g (1.8oz) caster sugar
- 75 g (2.6oz) dark chocolate, broken in to pieces
- 1 orange, grated zest only
Method
- Preheat the oven to 180C/160C fan/Gas mark 4.
- Grease a baking sheet with a little butter.
- Sift the flour into a large bowl and, using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
- Add the sugar and orange zest and bring the whole mixture together to form a stiff dough.
- (Don't be tempted to add any water.)
- Alternatively, briefly mix the ingredients in a food processor until they come together.
- Transfer the dough to a lightly dusted worktop and roll out to about 5mm (1/4inch) thick.
- Cut into rounds, fingers, squares or dinosaurs, then lift carefully on to the prepared baking sheet with a palette knife, spacing the biscuits evenly apart.
- Bake for 6-10 minutes or until pale golden, then remove from the oven and allow to cool on the baking sheet for a minute or so before transferring to a wire rack to cool down completely.
- Place the chocolate in a heatproof bowl over a saucepan of simmering water.
- When the chocolate has melted, dip the shortbread in about half way in to the chocolate, then allow any excess to drip off and place on a plate to cool and set.
