Orange Shortbread Recipe

I have tried a few biscuit recipes in my time whilst running our B&B here in Cornwall. I like to bake lemon shortbread rounds for our B&B guests to enjoy although every so often I like to change the flavour and orange shortbread goes down a treat too. For occasions like Valentines Day I add chocolate to the biscuits as I feel it makes the recipe a little more luxurious. Of course, it goes without saying they don’t last long in this house!

Ingredients: (Based on a Mary Berry recipe)

100g (4oz) semolina

100g (4oz) caster sugar

225g (8oz) plain flour

225g (8oz) butter, cubed plus a little

for greasing

Finely grated zest of an orange

25g demerara sugar


You will need a baking tray, lightly grease with the little piece of butter or as I do, tear a piece of baking parchment the size of the baking tray and use that to line the tray.

  • Preheat the oven to 180˚c/160˚c fan/Gas 4
  • Measure the semolina, sugar, plain flour, butter and orange zest into a food processor. Whizz up until the mixture forms a ball of dough. Don’t worry if it doesn’t come together at first, it takes a little time.
  • Pop the dough out onto a lightly floured surface and roll out to a thickness of around 1cm. Using your favourite pastry cutter sort your shapes out onto the baking tray, making sure you space them out a little.
  • Sprinkle with the demerara sugar and bake for about 15 – 20 minutes until pale and golden. Leave to cool slightly in the tin, then pop your biscuits on to a wire rack to cool completely.
  • If you would like to add chocolate to your biscuits then 50g milk chocolate should be enough to cover the batch. Chop the chocolate into small pieces and pop into a bowl and microwave in 20 second bursts until melted. Dip one end of the shortbread into the chocolate and let any excess chocolate drip back into the bowl before placing the biscuit back onto the rack to cool completely.