SINGLETON'S EASY SHORTBREAD: 5 ingredients, quick, indulgence

Have you ever sat on your own at home and fancied a small mid-afternoon no-fuss sweet that that provides just enough to satisfy cravings and no more?

Rapidly decimated Singleton's Sensational Shortbread
'Sophisticated and sensationally crumbly but so easy' Tester

This Shortbread recipe, adapted from lovely-jubbly Jaimie Oliver, is the perfect solution.

It takes only five ingredients: flour, sugar, butter, flavouring and chocolate and only makes enough to satisfy one (or two) people.  For more, double the recipe.

It is gorgeous.  And the prep takes all of 7 minutes!

67 used orange flavouring but the recipe can be made in all variations.  Try chocolate chips mixed into the dough.  Or lime with almonds.  Or coconut, cherry and vanilla.   

The sky's the limit .

Ingreds:

75g/2.6oz soft butter

100gm/3.5oz plain flour (67 used 1/4 wholemeal flour for added fibre)

25gm/0.75oz sugar (67 used a 50/50 mix of white & brown sugar)

zest of one orange, divided AND/OR 1/8 tsp orange essence (found near the vanilla)

25gm/0.75 oz 70% dark chocolate

Method:

1. Line a 6in/17cm tin with greaseproof paper (crumple it up, spread it out into the tin and press into the edges) 
2. Place butter, flour and sugar in a small deep'ish bowl; mix; if using orange zest, add half here  
3. Rub between your thumb & forefinger until full of crumbles; don't overmix; add rest of zest (if using orange essence, see no 8 below) 
4. Press into pan
5. AIR-FRYER: Bake at 165°C or OVEN, 190°C  20 mins
6. Remove shortbread with paper base from pan; place on cooling rack
7. Melt chocolate in a heatproof bowl over but not touching simmering water; add essence of orange, stir 
8. Drizzle over shortbread from a height
9. Cut into fingers
10. Serve

Comments:

'Sophisticated and sensationally crumbly but ever so easy; prep takes 5 mins.' Retired writer

Tips:

• instead of drizzling chocolate on top, mix in a small handful of chocolate chips - either dark or white
• Replace orange zest with lime; scatter finely chopped or flaked almonds over the chocolate glaze

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.