Name: Choc-orange shortbread biscuits
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 1/2 cup gluten-free plain flour; 2/3 cup rice flour; 1/2 cup caster sugar; 1 tablespoon grated orange zest; 225 gram chilled butter, chopped; 180 gram dark cooking chocolate, melted

Choc-orange shortbread biscuits

Give your shortbread biscuits a twist by adding orange zest and dipping in dark chocolate. A sweet treat for afternoon tea that family and friends will love.

Makes 46 Item

Prep

30M

Cook

30M

Total

Ingredients

2 1/2 cup gluten-free plain flour

2/3 cup rice flour

1/2 cup caster sugar

1 tablespoon grated orange zest

225 gram chilled butter, chopped

180 gram dark cooking chocolate, melted

Method

1.Preheat oven to 170°C (150°C fan-forced). Line 2 baking trays with baking paper. Process flours, sugar and zest until combined.

2.Add butter; process until mixture just comes together. Turn out onto a lightly floured surface; knead until combined and smooth.

3.Roll out dough between 2 sheets of baking paper until 1cm thick. Using a 5cm round pastry cutter, cut dough into rounds. Place rounds on prepared trays, leaving room for spreading. Bake for 30 minutes or until light golden. Cool on trays.

4.Meanwhile, shape dough offcuts into a disc. Chill for 30 minutes. Reroll; cut into rounds, then bake for 30 minutes or until light golden. Cool on trays.

5.Dip each cooled biscuit into chocolate to coat half, letting excess chocolate run off. Place on a baking paper-lined tray to set.

Dough can be made up to 2 weeks ahead. Store, wrapped in baking paper, in fridge. To melt chocolate in the microwave, place chocolate in a small microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring, until melted and smooth.
Note

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