Chocolate Shortbread Rounds
These little crumbly rounds of deliciousness are a perfect treat. Baking the shortbread on its own is delicious, but then dip them into delicious dark chocolate and top with flavouring. That simply takes it to a whole new level.
Here I have made chocolate orange and mint chocolate, two beautifully classic chocolate flavour combinations.
Makes 24 Biscuits (12 of each)
15 Minutes Preparation
20 Minutes Cooking
220g Plain Flour
120g Golden Caster Sugar
1/4tsp Orange Essence (you can add more or less for a lighter or stronger flavour)
1tsp Grated Orange Zest
1/4tsp Mint Essence (you can add more or less for a lighter or stronger flavour)
10 crushed hazelnuts
- In a bowl, combine softened butter with the sugar and beat well.
- Separately, combine the flour and cornflour and mix together
- Add the flour mix into the butter and sugar and using your fingers, rub it all together.
- Form a ball of the dough and leave to one side.
- Cut two large pieces of parchment paper. This is to put the dough in-between and roll with a rolling pin. It makes clearing up easier and you will use the baking paper to bake the shortbread on.
- Roll the dough out to around 2cm thick.
- Using a cutter, cut your desired shapes.
- Place in the fridge to chill for an hour
- Preheat the oven to 170c/340f
- Bake the shortbread for 20 minutes or until the edges are lovely and brown.
- Take out and allow to cool on a wire rack
- Whilst they cool, make your chocolate dips.
- Over a pan of boiling water, melt the chocolate in a bowl
- Half the melted chocolate into two separate bowls
- In one, add the orange essence and mix and in the other, add the mint essence to the other.
- Once the shortbread is cool, dip the biscuits into the chocolate to cover half. Then place on the baking paper. On the orange ones, grate some orange zest and the mint, sprinkle some crushed hazelnuts. Allow the chocolate to set.