If you have a craving for something buttery, zesty, and packed with a delightful chocolate twist, this Chocolate Orange Shortbread Recipe is a must-try! It perfectly combines the richness of buttery shortbread with the bright essence of fresh orange zest and bursts of melty chocolate chips. Whether you want a charming treat for afternoon tea or a festive snack to brighten up any occasion, this recipe brings together simple ingredients that create a truly irresistible flavor and texture harmony.
Ingredients You’ll Need
This Chocolate Orange Shortbread Recipe relies on a handful of straightforward ingredients, each playing its own vital role in delivering that perfect balance of taste and texture. The butter lends a soft, crumbly texture while the sugar adds just the right amount of sweetness. Flour and cornflour work together to give the shortbread a tender, melt-in-the-mouth feel. And of course, the orange zest and chocolate chips elevate the flavor profile to something uniquely delicious.
- Butter (175 grams): Use unsalted for better control of flavor, and it needs to be softened to blend smoothly.
- Caster sugar (90 grams): This fine sugar dissolves quickly, adding sweetness without graininess.
- Flour (150 grams): All-purpose flour forms the main structure of the biscuit dough.
- Cornflour (50 grams): Adds an extra crumbly, delicate texture to the shortbread.
- Orange zest (Zest of 1 orange): Freshly grated for the best citrus aroma that brightens up each bite.
- Chocolate chips (75 grams): Choose good-quality chips for gooey pockets of rich chocolate throughout.
How to Make Chocolate Orange Shortbread Recipe
Step 1: Prepare Your Oven and Tray
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. This simple prep step ensures your shortbread bakes evenly and doesn’t stick, setting you up for baking success.
Step 2: Cream Butter and Sugar
In a mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. This step is key — it aerates the dough, giving the shortbread its melt-in-the-mouth texture.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cornflour, and orange zest. The zest not only adds beautiful color speckles but infuses the dough with fresh citrus notes. Gradually add this mixture to your creamed butter and sugar, folding gently until just combined.
Step 4: Fold in Chocolate Chips
Gently fold in the chocolate chips so they’re evenly distributed throughout the dough. Don’t overmix here, or the dough might become tough; a light hand will keep your shortbread tender and crumbly.
Step 5: Roll and Cut Shapes
Turn out the dough onto a floured surface and roll it to about 1 cm thick. Use cookie cutters to shape the biscuits as you like — this is where you can get creative with festive shapes or classic rounds, adding a personal touch.
Step 6: Bake Until Golden
Place your cut shortbread shapes onto the prepared baking tray. Bake for approximately 20 minutes or until the edges turn a lovely light golden color. Keep an eye on them towards the end to avoid overbaking.
Step 7: Cool Before Serving
Once baked, transfer the shortbread onto a wire rack to cool completely. Cooling is important because the biscuits firm up and develop that wonderfully crumbly texture once they’re cool to the touch.
How to Serve Chocolate Orange Shortbread Recipe
Garnishes
To elevate your Chocolate Orange Shortbread Recipe presentation, consider sprinkling a light dusting of powdered sugar or drizzling a bit of melted dark chocolate over the top. A few finely grated orange zest curls can also add a fresh, eye-catching garnish that makes the shortbread look irresistible.
Side Dishes
This shortbread pairs perfectly with a warm cup of tea or coffee. For an indulgent treat, serve alongside a rich hot chocolate or a glass of chilled milk. It also makes a wonderful companion to simple fresh fruit like sliced oranges or berries, which amplify the citrusy notes.
Creative Ways to Present
For gifting or a special occasion, stack your shortbread into pretty tins layered with parchment paper, tied with a bright orange ribbon. Alternatively, dip half of each biscuit in melted chocolate and sprinkle with crushed nuts or sea salt for an elegant twist. These little touches make your Chocolate Orange Shortbread Recipe not just delicious but gorgeous too.
Make Ahead and Storage
Storing Leftovers
You can keep leftover shortbread in an airtight container at room temperature for up to a week. The biscuits maintain their delicate texture and flavor beautifully when stored away from heat or moisture.
Freezing
If you want to enjoy this Chocolate Orange Shortbread Recipe later, freeze the fully baked biscuits in a sealed container or freezer bag for up to three months. To prevent sticking, separate layers with parchment paper. When ready to eat, simply thaw at room temperature.
Reheating
Shortbread is best enjoyed fresh or at room temperature, but if you prefer a warm biscuit, pop it into a preheated oven at 150°C (300°F) for 5 minutes. This gently warms the chocolate and brings back a hint of that fresh-baked aroma without drying the biscuit out.
FAQs
Can I substitute the butter with margarine?
Butter is recommended for its rich flavor and texture crucial to shortbread, but if you must, margarine can be used. Keep in mind the taste and texture might not be as rich or crumbly.
Can I use orange extract instead of fresh zest?
Fresh orange zest provides the best natural citrus flavor and aroma. You can use a small amount of orange extract if needed, but it’s less vibrant, so reduce other liquids if you add any extract.
What type of chocolate is best for this recipe?
Chocolate chips work wonderfully because they hold their shape yet soften nicely during baking. Semi-sweet or dark chocolate chips provide a nice balance with the sweetness of the shortbread.
Can this recipe be made gluten-free?
Yes! Substitute the plain flour and cornflour with gluten-free alternatives like a gluten-free flour blend and tapioca starch, keeping the texture as close to the original as possible.
How thick should I roll the dough?
Rolling to about 1 cm thick is ideal for even baking and the classic shortbread texture—thinner could bake too crisp, and thicker might stay too soft inside.
Final Thoughts
This Chocolate Orange Shortbread Recipe is a wonderful way to treat yourself and loved ones to a simple yet luxuriously flavorful biscuit. The marriage of buttery crumbly shortbread with bright orange and rich chocolate is something I always look forward to baking again and again. Give it a try and watch as these delightful biscuits disappear faster than you expect!
Print
Chocolate Orange Shortbread Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Delightfully buttery and crisp Chocolate Orange Shortbread biscuits combining the zesty freshness of orange zest with rich chocolate chips. Perfect for an elegant tea-time treat or a festive gift, these shortbreads offer a balanced sweetness and a tender crumb that melts in your mouth.
Ingredients
Shortbread Dough
- 175 grams butter, softened
- 90 grams caster sugar
- 150 grams all-purpose flour
- 50 grams cornflour (cornstarch)
- Zest of 1 orange
- 75 grams chocolate chips
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) and line a baking tray with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a mixing bowl, beat the softened butter and caster sugar together until the mixture becomes light, fluffy, and well combined. This step is essential to create a tender texture in the shortbread.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cornflour, and orange zest to evenly distribute the zest and prevent clumping in the dough.
- Form the dough: Gradually add the dry ingredients to the creamed butter and sugar mixture. Mix gently until just combined to avoid overworking the dough which can cause toughness.
- Add chocolate chips: Fold in the chocolate chips carefully ensuring they are evenly dispersed throughout the dough without breaking.
- Shape the cookies: Turn the dough onto a floured surface. Roll it out to about 1 cm thickness, then use cookie cutters to cut your desired shapes.
- Bake: Arrange the cut cookies on the prepared baking tray, leaving space between each. Bake in the preheated oven for approximately 20 minutes or until they are lightly golden around the edges.
- Cool and serve: Transfer the baked shortbread to a wire rack and let cool completely before serving to ensure they crisp up properly.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the dough once the flour is added to keep the shortbread tender.
- If you prefer, substitute dark chocolate chips for a richer flavor or white chocolate chips for a sweeter touch.
- These shortbread biscuits keep well in an airtight container at room temperature for up to one week.
- You can add a pinch of salt to balance sweetness if desired.
