If you are increasing your vitamin C intake with a glass or two of fresh orange juice this slice is a great way to use up the peel of a couple of those oranges. Just zest the oranges first before you peel them for juice, it’s a lot easier that way!
225g butter, softened
½ cup sugar
zest of 2 oranges
2¼ cups flour
300g dark chocolate
½ cup cream
Pre-heat your oven to 180°C.
Cream butter, sugar and zest until light and fluffy.
Mix in the flour until just combined and no longer crumbly.
Line a 30x20cm baking dish with baking paper, then press in the shortbread mix.
Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean.
Remove from the oven and let cool.
While the shortbread is cooling, melt the chocolate and cream, either over a double boiler or in the microwave on high for 1 minute, and then stir for one minute. Allow to cool before pouring over the now cool shortbread base.
Decorate with crushed Jaffas or candied oranges or orange peel.