|150 g||butter — unsalted, at room temperature|
|200 g||flour — plain|
|50 g||golden castor sugar|
|50 g||dark chocolate — 70%|
Preheat the oven to 190°C/375°F/gas 5.
Grease a 20cm square baking tin and line with greaseproof paper.
In a bowl, mix together the butter, flour, sugar and the finely grated zest of half the orange by rubbing the mixture between your thumbs and fingertips.
Squash and pat into dough – don’t knead it – then push into the lined tin in a 1cm-thick layer. Prick all over with a fork, then bake for 20 minutes, or until lightly golden.
Remove, sprinkle over a little extra sugar while it’s still warm, then leave to cool.
Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove.
Cut the shortbread into 12 finger portions, then transfer to a wire cooling rack.
Drizzle with the chocolate, then finely grate over the remaining orange zest.
Cut up the orange, and serve on the side!
Calories – 188kcal
Fat – 11.6g
Sat fat – 7.3g
Protein – 1.9g
Carbs – 20g
Sugar – 7.3g
Salt – 0g
Fibre – 0.6g
5 Ingredients — Quick & Easy Food by Jamie Oliver is published by Penguin Random House. Recipe © Jamie Oliver Enterprises Limited, by David Loftus (2017 5 Ingredients — Quick & Easy Food).
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