Chocolate Orange Shortbread


  • 125g butter, softened
  • 75g caster sugar
  • 1 oranges, zested
  • 75g corn flour
  • 150g plain flour
  • 100g dark chocolate, roughly chopped
  • 2 tsp Tropicana orange and mango juice


Calories columnFat columnSaturates columnSugars columnSalt column
103 per serving
5% %GDA
5g per serving
7% %GDA
3g per serving
16% %GDA
6g per serving
6% %GDA
0.09g per serving
1% %GDA


  1. Preheat the oven to 190C/fan 170C/gas 5. Grease 1 medium flat baking sheet.

  2. Place the butter, sugar and orange zest into a large bowl and whisk for at least 5 minutes until pale and fluffy.

  3. Stir in the corn flour and plain flour and mix to form a soft dough, then add the chopped chocolate and Tropicana orange and mango juice and knead very gently until incorporated.

  4. Form into a long sausage shape roll, then gently flatten each side to form a square log, about 3cm diameter.

  5. Using a sharp knife, cut the log into 12 slices, about 1cm thick. Place onto the baking sheet and bake in the oven for 10-12 minutes.

  6. Remove and place the sheet onto a wire rack to cool until crisp then serve, or store in an airtight container.