Chocolate orange shortbread sandwiches
YOU WILL NEED
200g unsalted butter, room temperature 100g caster sugar 250g plain flour, sifted 50g cornflour, sifted 1 orange, zested and juiced 150g dark or milk chocolate Icing sugar for dusting
DIRECTIONS
Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. In a large mixing bowl, cream together the butter and sugar with a wooden spoon. Add in the flour, cornflour and orange zest and work into the mix by rubbing between your fingertips until crumbs are formed, then bring the mix together into a dough.
Flatten into a rectangle shape, wrap in cling film and place in the freezer for at least 15 minutes.
Make the filling by melting the chocolate in the microwave in 30 second blasts, stirring in intervals. When completely melted, combine with 75g of fresh juice squeezed from the orange.
Once the dough is chilled, remove the cling film and roll the dough out to a 5mm thickness on a lightly floured surface. Cut out rounds and place them on a lined baking tray. Bring the offcuts together, roll out and continue to cut rounds until all the dough has been used up.
Cut stars out of the centres of half of the rounds, placing the stars on the baking tray in between the rounds. Bake for 12 minutes.
Once the biscuits have cooled, use a spoon to spread the chocolate filling on the base biscuits then sandwich with the starcentre top biscuits. Dust with icing sugar and serve.
Recipe and image courtesy of Carr’s Flour, fabflour.co.uk