Ingredients

The following ingredients have 12 Servings
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Instruction

  • <p>Preheat the oven to 190°C/375°F/gas 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. 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, sprinkle over a little extra sugar while it’s still warm, then leave to cool.</p> <p>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!</p> <p>CALORIES 188kcal FAT 11.6g SAT FAT 7.3g PROTEIN 1.9g CARBS 20g SUGAR 7.3g SALT 0g FIBRE 0.6g</p> <p>5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus</p>