Chocolate orange shortbread

Ingredients
- 150g unsalted butter (at room temperature)
- 200g plain flour
- 50g golden caster sugar, plus extra to sprinkle
- 1 orange
- 50g quality dark chocolate (70%)
Instructions
- 1
Preheat the oven to 190ºC/375ºF/gas 5.
- 2
Grease a 20cm square baking tin and line with greaseproof paper.
- 3
In a bowl, mix together the butter, flour, sugar and the finely grated zest of half the orange by rubbing the mixture between your thumbs and fingertips.
- 4
Squash and pat into dough – don't knead it – then push into the lined tin in a 1cm-thick layer. Prick all over with a fork, then bake for 20 minutes, or until lightly golden.
- 5
Remove, sprinkle over a little extra sugar while it's still warm, then leave to cool.
- 6
Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove.
- 7
Cut the shortbread into 12 finger portions, then transfer to a wire cooling rack.
- 8
Drizzle with the chocolate, then finely grate over the remaining orange zest. Cut up the orange, and serve on the side!
