Chocolate and Mandarin Shortbread fingers

Mandarin and chocolate work similar to orange and chocolate- the citrus kick blends beautifully with richness of the chocolate, and when used in a buttery, crumbly shortbread, things couldn't get much better.

And to make it even better, these biscuits are super easy; no shaping or rolling out, only 5 ingredients, and ready in around 30 minutes.

Recipe- Makes 12 shortbread fingers

Ingredients

150g unsalted butter, softened

75g caster sugar, plus extra for sprinkling

200g plain flour

zest of 1 mandarin

50g dark chocolate

Preheat oven to 190°C, or 375°F. Line a 20cm square baking tin with baking paper.

In a bowl, mix together the butter and sugar until incorporated and smooth. Add the flour and zest, and stir until just combined. Use your hands to squish the mixture into a dough (it will be pretty crumbly, but don't worry, it will bake together), then place it into the lined tin. Make sure to push it into an even layer, getting right to the edges. Using a fork, prick all over the dough before sprinkling with extra caster sugar. Bake for 20-25 minutes or until lightly golden. While the shortbread is still warm, use a knife to cut it into 12 fingers, still in the tin, then leave to cool.

Meanwhile, melt the dark chocolate, either in the microwave or in a bowl over simmering water on the stove. Remove the shortbread fingers from the tin, then drizzle over the melted chocolate. Leave to set for a couple of minutes, then serve.

DIFFICULTY	INGREDIENTS	PREP TIME	COOK TIME
Easy	5	10 minutes	20-25 minutes