As I mentioned in my previous post, I am back to Baking 101 until I get used to my new oven and baking environment. Shortbread biscuits, an unbeatable classic, turned out to be a great test for that. I have never worked so fast and refrigerated the batter so many times to avoid the butter melting and turning it all into a gooey mess. Now I see why shortbread originates from Scotland – it is probably the only place where baking it would be effortless.
Nevertheless, these biscuits turned out beautiful and orange and chocolate combination proved to be a great way to spice up the original recipe. I’m definitely going to try new combinations next time, but would love to hear if you have any advice on baking in hot/humid environment?
55g caster sugar
grated peel of 1 orange
a few drops of orange extract
70g dark chocolate
chopped nuts (optional)
- In a medium sized bowl beat butter, sugar, orange peel and a few drops of orange extract together until smooth. Stir in the flour until mixed and smooth.
- Turn on to a work surface and gently roll out the batter until it is just under 1 cm thick. Cut into squares or fingers and place onto a baking sheet. Refrigerate for 20 minutes.
- In the meantime, preheat oven to 190C. Bake shortbread for 15-20 minutes or until pale golden in colour. Set aside to cool on a tray for a little bit and then transfer to a wire rack to cool completely.
- When the shortbread has cooled to room temperature, melt the chocolate by microwaving it in 30 second intervals (stirring after each) until chocolate has melted completely. Dip biscuits into the chocolate to form desired pattern. Return to a wire rack and top with chopped nuts.