Our orange shortbread hearts are a twist on the classic Scottish biscuit. They are rich and indulgent and have a delicious chocolaty makeover. The orange shortbread hearts make a lovely homemade edible gift and you could use whatever cookie cutter shape you like. Circles or triangles would also look very effective. We have dipped the orange shortbread in dark chocolate but you could use milk if you prefer, it will just taste a little sweeter. You could also sprinkle over some chopped, candied orange peel if you like. We also have a spelt shortbread recipe (opens in new tab), which is gluten free. Try adding the orange zest to this recipe and dipping in chocolate if you need a sweet treat that’s suitable for all your guests to enjoy and you don’t want to cook several different batches of biscuits! Try baking our gluten free lemon shortbread (opens in new tab) too for another citrusy variation.
- 250g butter
- 125g caster sugar
- pinch salt
- zest 1 orange
- 250g plain flour
- 100g cornflour
- 100g dark chocolate, melted
You will need
- a heart cookie cutter
- Preheat the oven to 190C, Gas 5.
- Beat the butter, sugar, salt and orange rind together in an electric mixer, until light and fluffy. Slowly beat through the flour and cornflour, until just combined.
- Tip onto a surface and roll out to about ½ cm thick. Cut out 15 heart shapes, re-rolling offcuts as necessary.
- Place on a baking tray and bake for 15-20mins, until cooked through but not coloured. Leave on a wire rack to cool.
- When cool dip half of each biscuit into the dark chocolate, and leave to set fully.
Top Tip for making Orange shortbread hearts dipped in chocolate
Sprinkle with caster sugar before baking if leaving these plain, for that classic shortbread finish