These chocolate orange shortbread biscuits are rich, crumbly and full of flavour, combining the depth of cocoa with the brightness of fresh orange zest. They’re easy to slice and bake, and the dough keeps its shape well, making this a straightforward but rewarding biscuit to prepare.
This recipe is a twist on traditional shortbread, which is usually made with just flour, butter and sugar. Here, cocoa powder is added for a deep chocolate flavour, and orange zest and juice bring a fresh, citrusy lift.
The result is a biscuit that keeps the classic shortbread texture but introduces bolder flavours and a darker colour, making it ideal for those who like a richer, less sweet bake.
Rubbing the orange zest into the sugar at the start helps release the citrus oils, giving the dough a bold, fragrant base. The cocoa brings an intense chocolate note that pairs perfectly with the orange, while vanilla rounds everything out with a subtle sweetness.
The dough is made by hand, with chilled butter rubbed into flour, cocoa and sugar to create a fine crumb. A little orange juice is added to bring it all together, giving just enough moisture to bind the mix without overworking the dough.
Once chilled, the dough is easy to slice into uniform rounds. Pricking the tops with a fork helps them bake evenly, and the biscuits set as they cool, developing a light, crisp bite.
They’re great with a cup of tea or coffee and pack well into tins for gifting or storing. The chocolate is bold, the orange is clean, and together they create a biscuit that’s simple but full of character. If you enjoy classic flavour combinations and bakes with a bit of bite, this recipe is well worth a try.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 125 g (4.4 oz) white caster sugar (superfine sugar)
- 2 unwaxed oranges finely zested
- 270 g (9.5 oz) plain white flour (all purpose flour)
- 200 g (7.1 oz) salted butter chilled
- 1 tsp vanilla extract
- 25 g (0.9 oz) cocoa powder (dutch processed)
Instructions
Put the sugar in a bowl and add the finely grated orange zest.
Rub together with your hands to help release the citrus oils.
Add the flour and cocoa.
Stir well, then cube the butter and add to the bowl.
Rub the mix through until you get an even crumb.
Add the vanilla extract and 1 tbsp of juice from your oranges and cut through with a cutlery knife. Give a little bit of the mixture a squeeze. If it comes together, it’s ready. If it’s dry and sandy, cut in up to another 1 tbsp of juice.
Gather up the pieces and knead together only as much as it takes to get a smooth ball of dough.
Roll the dough into a cylinder with a length of 30cm (12 inches) and a diameter of 5cm (2 inches).
Wrap in greaseproof paper or plastic wrap and place in the fridge to rest and chill for 15 minutes.
While the dough chills, preheat the oven to 170C (150C fan / 340F).
Slice the dough into 1 cm cookies.
Place them on a lined baking tray.
Prick each one a few times with a fork.
Bake for 20-25 minutes until dry on the surface - they won't crisp up until they cool.
Cool completely on a wire rack.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
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Print this Chocolate Orange Shortbread Recipe
Chocolate Orange Shortbread Recipe
Ingredients
- 125 g (4.4 oz) white caster sugar (superfine sugar)
- 2 unwaxed oranges finely zested
- 270 g (9.5 oz) plain white flour (all purpose flour)
- 200 g (7.1 oz) salted butter chilled
- 1 tsp vanilla extract
- 25 g (0.9 oz) cocoa powder (dutch processed)
Instructions
- Put the sugar in a bowl and add the finely grated orange zest. Rub together with your hands to help release the citrus oils.
- Add the flour and cocoa and stir well.
- Cube the butter and add to the bowl.
- Rub the mix through until you get an even crumb.
- Add the vanilla extract and 1 tbsp of juice from your oranges and cut through with a cutlery knife. Give a little bit of the mixture a squeeze. If it comes together, it’s ready. If it’s dry and sandy, cut in up to another 1 tbsp of juice.
- Gather up the pieces and knead together only as much as it takes to get a smooth ball of dough.
- Roll the dough into a cylinder with a length of 30cm (12 inches) and a diameter of 5cm (2 inches). Wrap in greaseproof paper or plastic wrap and place in the fridge to rest and chill for 15 minutes.
- While the dough chills, preheat the oven to 170C (150C fan / 340F).
- Slice the dough into 1 cm cookies.
- Place them on a lined baking tray and prick each one a few times with a fork.
- Bake for 20-25 minutes until dry on the surface - they won't crisp up until they cool.
- Cool completely on a wire rack.
Nutrition
More shortbread recipes to try
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