Caramelised Orange Shortbread with White Chocolate
Today I was musing the idea of using melted butter to make shortbread – as I couldn’t be bothered to either use the food processor or to employ the traditional rubbed in method. I looked at various recipes online and decided to try out my own version, granted this is a very different style and method to the normal 3:2:1 of traditional 3-ingredient shortbread.
The result is a very crunchy, deeply golden, caramelly shortbread that is not remotely soft.
250g salted butter, melted
150g vanilla caster sugar
350g plain flour
1 orange, finely grated zest
1tsp vanilla extract
100g white chocolate, melted
Preheat oven to 160C, line a large baking sheet with a piece of greaseproof. Using a wooden spoon, stir together the butter, vanilla, zest, sugar and cornflour to a sloppy batter. Gradually add the flour until a smooth, soft dough forms.
Press evenly into the prepared tin. Prick all over with a fork and score into 24 even pieces.
Bake at 160C for around 40 mins until an even caramel colour. Remove and re-score to break the pieces apart and cool on a wire rack.
Once completely cold, drizzle or dip each piece in the white chocolate and leave to set on greaseproof paper.
Store in an air-tight tin,