This is such an easy and delicious recipe. One for the kids, or keep them all for yourself. The dark chocolate dip adds some luxury to these, but they work just brilliantly without.
50g caster sugar
zest of one orange
180g plain flour
Pre-heat the oven to 180C (or 170C if fan-assisted).
Cream the butter and caster sugar together. Add the zest and stir through. Then mix in the flour to make a dough. Roll the dough out to approx 1cm deep and cut into fingers or rounds. Place on a baking tray (lined with baking paper) and bake for 10-15 mins (this will vary depending on your oven and the size you cut them to. You can check them after 8-10 mins to see how they are doing). Once they are just starting to turn golden the edges they are ready.
Allow to cool and they are delicious if you eat them as they are or…
Melt 100g plain chocolate in a heat proof bowl placed over a pan of simmering water. Make sure the bottom of the owl isn’t touching the simmering water. Once the chocolate has melted, remove the pan and tip it slightly so you can dip the cooled shortbreads in. Place on clean baking paper to set.