The start of term is always a blank canvas for my kitchen cupboards. Whilst the odd tin of tomatoes and packet of microwaveable rice stayed in my lockable storage over Christmas, on the whole my cupboards were bare when I returned this week. This is largely positive – starting afresh means I can make anything, the fridge is clean and there is nothing lurking forgotten at the back. However, it also means that my first few food shops are pretty hefty as I try to rebuild stocks to enable me to actually cook regularly. This means when it came to baking this week, I wanted to find something that required buying as little as possible (so that I don’t fill up my cupboards with ingredients I will only use once) yet would still go down well with my friends.
Bakes being popular with my friends are vital to save me eating 24 shortbread fingers myself, and luckily these went down extremely well. With flour and sugar already in the cupboard, all I needed was butter, an orange and a bar of chocolate and I was ready to get started. The process of making these was quite therapeutic – cutting out the neat rectangles, pronging them all with a fork, dipping and drizzling each one with chocolate. They are the epitome of simple but effective – the perfect bake to ease me back into baking in Cambridge.
Of course, these are completely versatile to suit whatever you have in your cupboards should they be more bountiful than mine. Swap the orange for a lime and dip in white chocolate and desiccated coconut for a tropical feel. Replace some of the flour with ground almonds and dip in toasted crushed nuts. Use cocoa powder in the dough for a triple chocolate treat. Instead of a white chocolate drizzle, sprinkle with freeze dried raspberries, chopped candied peel or hundreds and thousands. The opportunities are endless!
Chocolate Orange Dipped Shortbread
- 55g caster sugar
- zest of one orange
- 125g butter
- 180g plain flour
- 100g dark chocolate
- 50g white chocolate
Zest the orange into the sugar and stir to release the oils (and maximise your orange flavour).
Add the butter and beat together until soft. Stir in the flour to form a dough.
Roll out to 1/2cm thick. If you want a rectangle, trim the edges of dough to form one large square and divide it neatly before rerolling the scraps. Otherwise, cut into whatever shape you desire. Place on a lined baking tray and chill in the fridge for 20minutes.
Bake at 180’C for 15-20 minutes and then cool completely. Break the chocolate into chunks and melt in the microwave, stirring every 30 seconds. Dip each cooled biscuit a third into the chocolate, and place back on the lined tray. Melt the white chocolate as before, and drizzle over each chocolate dipped end.