Chocolate, orange and almond shortbreads
1 HOUR 5 MINUTES | CUTS INTO 18 PIECES | EASY
Whole chunks of candied orange peel are available online and from delis but, if you can’t find it, regular ready-chopped candied peel will also work.
golden caster sugar 100g, plus 2 tbsp unsalted butter 225g, at room temperature orange 1, zested vanilla extract 1 tsp plain flour 200g cornflour 85g fine sea salt 1/8 tsp candied orange peel 50g, diced whole almonds with skins 75g, halved dark chocolate with orange 125g, cut into 1cm chunks
• Line a 20cm x 30cm tin with baking paper and heat the oven to 160C/fan 140C/gas 3. Put 100g of sugar, all the butter, orange zest and vanilla in a big mixing bowl. Cream together with a wooden spoon, or briefly with an electric whisk – just until the mixture is smooth. Sift over the flours and salt, and use the electric whisk to beat together until very large crumbs of soft dough form – again, don’t over-mix once the butter and flours are blended.
• Scatter the candied peel, almonds and dark chocolate chunks into the bowl, and use your hands to toss through the crumbs of shortbread dough. Tip everything into the prepared tin and gently press down to flatten. Poke all over with a fork to help it cook evenly.
• Bake the shortbread on a middle shelf for 40-50 minutes or until the top is beginning to turn golden. Remove from the oven and sprinkle with 2 tbsp of sugar, then cut into squares with a sharp knife. Leave to cool completely in the tin before breaking up the squares to eat.
PER SERVING 213 KCALS | FAT 10.3G SATURATES 5G | CARBS 26.7G | SUGARS 13G FIBRE 1.1G | PROTEIN 2.6G | SALT 0.1G