“Now, I always seemed to think shortbread involved a more complicated style of baking. Wrong. And, that it wasn’t easy to make. Wrong again.”
Harry recently bought me Jamie Oliver’s latest book; Jamie Oliver 5 Ingredients – and it has literally been my saviour. I really enjoy baking, and enjoy the odd occasion of cooking, but my main issue is time. I simply do not seem to have enough hours in the day to do everything I need to do that day. And without fail, every evening before I even know what’s happened it’s 7pm. Find yourself nodding along? Then this book may also be your answer.
If you’re anything like me, you need a recipe to follow in order to make good food – I’ll admit I’m not too creative when it comes to being in the kitchen. But, my main bug bear with recipe books, is there are so many ingredients you need in order to make just one thing. Who has all of that random stuff lying around in their cupboards anyway?! And that doesn’t make it any easier. And it definitely doesn’t save time. But, this book is different. Why? Because you only need 5 ingredients to make each thing. Yes, 5!
Now, I always seemed to think shortbread involved a more complicated style of baking. Wrong. And, that it wasn’t easy to make. Wrong again. Maybe shortbread is usually more of a difficult bake (who knows) but not with this recipe. And, I’m glad to say – it went down a treat. So I can account for it tasting good too. So, I thought I’d share it with all of you lovely lot so you can enjoy it too. Fancy giving it a go? (You really should…)
You will need:
- 150g unsalted butter (at room temperature)
- 200g plain flour
- 50g golden caster sugar, plus extra to sprinkle
- 1 orange
- 50g dark chocolate (70%)
Ready? Here’s the good bit…
Preheat the oven to 190C/375F/Gas mark 5. Grease a 20cm square baking tin and line with greaseproof paper.In a bowl, mix together the butter, flour, sugar and the finely grated zest of half the orange by rubbing the mixture between your thumbs and fingertips. (Get ready for your hands to get messy!) Squash and pat into dough – don’t knead it – then push into the lined tin in a 1cm thick layer. Prick all over with a fork, then bake for 20 minutes, or until lightly golden. Remove from the oven, sprinkle over a little extra sugar while it’s still warm, and leave to cool. Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water – then remove. Cut the shortbread into 12 finger portions, then transfer to a wire cooling rack. Drizzle with the chocolate, then finely grate over the remaining orange zest. Cut up the orange, and serve on the side!
And finally, enjoy every delicious mouthful!