Chocolate Orange Shortbread

A lovely, crumbly chocolate orange shortbread made with an indulgent No. 7 dark chocolate.

Ruth Hinks, UK World Chocolate Master

  • 18 pieces
  • 45 minutes
  • Easy


250g Unsalted butter
75g Caster sugar
335g Plain flour
35g Rice flour
5g Vanilla essence
1 Orange zest
100g No. 7 dark chocolate


  1. Preheat the oven to 170°C.
  2. Line a baking tray with greaseproof paper and place three buttered 6” cake rings on top.
  3. Mix together the butter and sugar in a bowl taking care not to over-mix.
  4. Add the plain flour, rice flour, vanilla essence and orange zest and continue mixing until a dough forms.
  5. Tip the dough onto a floured surface, and work in the No. 7 dark chocolate by hand.
  6. Divide the dough into three equal portions and flatten each portion into a 6” cake ring.
  7. Score each portion into 6, and prick across the top of the dough gently with a fork.
  8. Bake for 20 minutes until golden.
  9. Sprinkle with caster sugar and serve.

Store in an air-tight container at room temperature for up to 2 weeks.

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