Chocolate Orange Shortbread – Gluten Free

Chocolate Orange Shortbread – Gluten Free

Chocolate and orange flavours together are to die for and when I found this combination in a shortbread biscuit, I had to have a go at baking them. I came across the recipe in Jamie Oliver’s 5 ingredientbook, which, you guessed it, has delicious meals that only need 5 ingredients. Homemade shortbread that’s tasty and quick? Yes please.

As I have Coeliac, any form of gluten is off the cards, so I adapted the recipe. The only ingredient I changed was the flour, I’m sure there’s a proper way of doing it, but I find in most ‘muggle’ baking recipes this is the only thing that is really required and I haven’t had any problems yet!




  1. Preheat the oven to 190ºC/375ºF/gas 5.
  2. Grease a 20cm square baking tin and line with greaseproof paper.
  3. Mix together the butter, flour, sugar and the finely grated zest of half the orange by rubbing the mixture between your thumbs and fingertips.
  4. Squash and pat into dough – don’t knead it – then push into the lined tin in a 1cm-thick layer.
  5. Prick all over with a fork, then bake for 20 minutes, or until lightly golden.
  6. Remove, sprinkle over a little extra sugar while it’s still warm, then leave to cool.
  7. Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove.
  8. Cut the shortbread into 12 finger portions, then transfer to a wire cooling rack. It’s really important to make sure the shortbread are cooled before trying to take out. Due to our impatience we ended up breaking a couple of portions!
  9. Drizzle with the chocolate, then finely grate over the remaining orange zest.


This recipe is extremely quick and easy and uses ingredients that you would have lurking in your cupboards anyway! The only issue I had was that they were very crumbly, which I can only guess is from the type of flour I used. Still tasty.

Has anyone made any other gluten free biscuits?


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