adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Orange, poppyseed & chocolate shortbread
0 Likes
Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Indulge in irresistible bake-sale shortbread slices.
Ingredients:
  • 185g (1 1/4 cups) plain flour
  • 75g (1/3 cup firmly packed) brown sugar
  • 125g cold unsalted butter, finely chopped
  • 20.00 ml poppyseeds (see note)
  • 1 tangelo or orange, zested
  • 100g orange-flavoured dark chocolate, (see note) very finely chopped
  • 10.00 gm caster sugar
Instructions:
  • Combine flour, brown sugar, butter, poppyseeds, zest, and 1/2 teaspoon sea salt flakes in a food processor until the mixture starts forming small clumps. Transfer onto a work surface and divide into 2 equal portions. Lightly knead each portion until just combined, then shape into discs.
  • Preheat your oven to 160C. Prepare a 20cm tart pan with removable base by greasing it and lining the base with baking paper. Roll out the first disc on a lightly floured sheet of baking paper into a 21cm round. Gently place it in the pan, pressing it slightly up the edges. Sprinkle the shortbread with chocolate. Roll out the second disc, slide it onto a tray with paper, and freeze for 5 minutes to firm.
  • Lay the second shortbread round over the chocolate in the pan, and trim the edge to fit, if needed. Use a fork to crimp and seal the edges. Bake for 30 minutes, then cover with a sheet of baking paper and bake for an additional 10 minutes until golden brown.
  • Sprinkle shortbread with a dusting of caster sugar. Allow it to cool for 10 minutes, then slice into 12 wedges. Set aside to completely cool before serving.

Similar Recipes