Chocolate-dipped orange and caraway shortbread
PREP TIME: 15 MINS, PLUS COOLING AND SETTING COOK TIME: 1 HR SKILL LEVEL: EASY CALS: 495 FAT: 31G SAT FAT: 19G CARBS: 48G
MAKES 12
Shortbread, generally, is delicious in its plain simplicity, but in this version, caraway adds vibrant flavour.
YOU WILL NEED
335g unsalted butter, softened Finely grated zest of 2 large oranges 120g icing sugar
300g plain flour
75g cornflour
3tsp caraway seeds Generous ¼tsp fine sea salt 300g milk chocolate, finely chopped EQUIPMENT
20x20cm tin or dish, lined with baking paper
HOW TO DO IT
1
Preheat the oven to 150C/gas 2. Beat the butter and orange zest together until pale and creamy – this will take 5 mins. Gradually beat in the icing sugar.
2
In a separate bowl, whisk both flours, the caraway seeds and salt together. Add to the butter mixture and beat on a low speed until the flour is only just combined. Don’t over-beat or the shortbread will be tough. Press the mixture evenly into the prepared tray or dish and bake for 50-55 mins until firm and the palest gold. Leave in the tray or dish to cool completely.
3
When cool, lift out on to a chopping board. You can cut the shortbread into whatever size pieces you like. The pieces might crumble, but this is the nature of shortbread. Transfer to a wire rack over a baking sheet or board.
4
Melt the chocolate in a heatproof bowl over a pan of barely simmering water, make sure the bottom of the bowl doesn’t touch the water. Spoon the chocolate over half of each piece. Leave at room temp for at least 1 hr.
TIP WHEN LINING YOUR TIN, LET THE PAPER HANG OVER THE EDGES, SO THAT YOU CAN USE IT AS HANDLES TO LIFT OUT THE SHORTBREAD