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Marmalade & chocolate shortbread
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious summer treats for any outdoor occasion.
Ingredients:
  • 300g (2 cups) plain flour
  • 45g (1/2 cup) rolled oats
  • 250g unsalted butter, softened, roughly chopped
  • 110g (1/2 cup) caster sugar
  • 1 orange, zested
  • 115g (1/3 cup) orange marmalade
  • 100g milk chocolate, finely chopped
Instructions:
  • Prepare the base of a 18cm x 28cm slice pan by lining it. Use a food processor to blend flour, oats, and 1 teaspoon of salt until the oats are finely ground.
  • In an electric mixer, whip together butter, sugar, and orange zest until light and fluffy. Slowly mix in the flour mixture until a crumbly shortbread dough forms.
  • Press a generous amount of the shortbread mixture onto the pan base to create a solid foundation. Use a spatula to even out and achieve a smooth surface. Spread a layer of marmalade and sprinkle generously with chocolate. Top with the rest of the shortbread mixture and chill in the refrigerator for 30 minutes.
  • Preheat your oven to 150C. Bake the shortbread for 45 minutes or until it turns a light golden color. Allow it to cool in the pan.
  • Slice the shortbread into 24 pieces and enjoy. Store the remaining shortbread in an airtight container at room temperature for up to 3 days.

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