CHOCOLATE-DIPPED ORANGE & CARAWAY SHORTBREAD

Makes 12 shortbreads

● 335g (11¾oz) unsalted butter, softened

● Finely grated zest of 2 large oranges

● 120g (4¼oz) icing sugar

● 300g (10½oz) plain flour

● 75g (2¾oz) cornflour

● 3tsp caraway seeds

● Generous ¼tsp fine sea salt

● 300g (10½oz) milk chocolate, finely chopped

Preheat the oven to 150°C/ fan 130°C/gas 2. Line the base and sides of a 20x20cm brownie tray or baking dish with baking paper, cutting slits in each corner so it fits neatly. Allow the paper to hang over the edges so you can use it as handles to lift the cooked shortbread out of the tray.

Beat the butter and orange zest together in a mixing bowl with electric beaters (or in a stand mixer) for 5 minutes, until pale and creamy. Beat in the icing sugar a little at a time.

In a separate bowl, using a fork, whisk both flours, the caraway seeds and the salt together. Add the flour mixture to the butter mixture and beat on a low speed until the flour is only just combined. Don’t overbeat or the shortbread will be tough. Press the mixture evenly into the prepared tray or dish and bake for 5055 minutes, until firm and pale gold. Leave to cool completely.

Lift the shortbread out onto a board. Using a serrated knife, slice the shortbread square in half and then cut each half into six fingers. Transfer to a wire rack set over a rimmed baking sheet or board.

Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Spoon chocolate over half of each shortbread finger. Leave to set at room temperature for at least 1 hour.