Chocolate-dipped orange and caraway shortbread

Makes 12 Cakes, Bread and Pastries

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Method

Preheat the oven to 150C/ 130C F/Gas 2. Line the base and sides of a 20 x 20cm brownie tray or baking dish with baking paper, cutting slits in each corner so that it fits neatly and letting the paper hang over the edges.

Put the butter and orange zest in the bowl of a stand mixer and beat for around 5 minutes until pale and creamy, or use a handheld electric whisk in a mixing bowl. Gradually beat in the icing sugar.

In a separate bowl, using a fork or balloon whisk, whisk both flours, the caraway seeds and salt together. Add to the butter mixture and beat on low speed until the flour is only just combined. Don’t overbeat or the shortbread will be tough. Press the mixture evenly into the prepared tray or dish and bake for 50–55 minutes until firm and the palest gold. Leave in the tray or dish to cool completely.

When cool, lift out on to a chopping board. Using a serrated knife, slice the shortbread square in half and then cut each half into 6 fingers, roughly 10 × 3cm (don’t worry if the pieces crumble a bit). Transfer to a wire rack set over a rimmed baking sheet or board.

Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Spoon the chocolate over half of each shortbread finger, then leave to set at room temperature for at least 1 hour before serving.

This recipe is from the April 2022 issue of Food and Travel. To subscribe today, click here.