Chocolate Orange Shortbread

Tuesday 19 December 2017

This post may contains affiliate links. Read my disclaimer policy here.

I think chocolate orange is the flavour of Christmas.

I also think shortbread is the biscuit of Christmas.

So what have I done? I have combined the two and created the perfect Christmas recipe. A soft buttery biscuit, filled with milk chocolate chips, and a fresh orange twist. Let's not forget the chocolate dip.

vegan chocolate orange shortbread

Can I just say how proud I am of myself and what I've baked for blogmas. I usually only bake once every few months, if that, and in December, I've done 8. Everything went to plan (minus one little slip up at the beginning), and have even managed to make them all vegan. Another huge accomplishment for me is baking these shortbreads and taking photographs on exactly the same day. This never happens to me as I am never that organised, or something dramatic usually goes wrong, so I guess I am making progress. Enough of the life updates, let's talk shortbread.

This might be one of my favourite bakes, despite the fact I was sure this would go wrong. I planned it weeks in advance from the scheduled post day just so I have enough time to make it again. I'm not sure if lucky is the word here, as two batches would be better than one... They taste exactly how I love my shortbread to be, so buttery, creamy and soft. You can't have shortbread without chocolate chips, and you can't have Christmas without the orange. It's another perfect combination of flavours. You can never have too much chocolate, so I've dipped them in chocolate too. I just used a dairy-free milk chocolate, but you can use dark, white, chocolate orange, or a mix of them all. I usually share my bakes, but I'm keeping as much of these all to myself.

Learning how to bake vegan chocolate orange shortbread with @helloaycan

Like I mentioned above, I managed to bake and take photos of my shortbread in one day, which proves how easy these are to make. You cream your sugar and butter together until it's light and creaming. Mix in your orange zest and vanilla extract until it's combined and add the flour and chocolate chips. Easy peasy! Sidenote, keep the shortbread in the fridge after you've rolled them, and after you've cut them. Vegan butter can act differently to dairy butter, usually a lot softer, and if you put your shortbread in the oven while the butter is really soft, this might make your shortbread spread, and we don't want that. I've managed to make 12 pieces, and have just cut them into chunks, but you can be as festive as you like with your cutters; trees, stars, gingerbread. Pack these up and give them away, or eat them all in one sitting, trust me, it can be done.

vegan chocolate orange shortbread


This recipe makes 12 tasty shortbread chunks.


  • 1 cup dairy-free butter (I used Vialite spread)
  • 1/2 cup caster sugar
  • Zest of 1 orange
  • 1 tsp vanilla extract
  • 2 1/4 cup plain flour
  • 1 cup dairy-free chocolate chips
  • 1/3 cup dairy-free chocolate of your choice for dipping


  1. Cream together the dairy-free butter and caster sugar with an electric hand or standing whisk, until it is lighter in colour. Mix in the vanilla extract and orange zest until it's fully incorporated.
  2. Fold in the sifted flour, a bit at a time. Don't over mix it though. Before all the flour is in, fold in the chocolate chips.
  3. Take out your mixture onto a floured surface, and bring the dough together into a large ball. Place the dough between two sheets of baking paper, and roll until your dough is about 1cm thick. Place in the fridge for at least one hour.
  4. Take it out the fridge and cut your shortbread into chunks, or use a festive cutter, and place onto a lined baking tray. Put your shortbread back in the fridge for another 30 minutes.
  5. Pre heat the oven to 160 degrees. Take out your shortbread, and sprinkle lightly with caster sugar. Put them into the oven for about 20 minutes. I'd recommend keeping an eye on your shortbread from 15 minutes. You want the edges to change slightly in colour, and the centre firm to touch. If you overcook them, they'll be crunchy, and not soft and buttery. Take the tray out the oven and leave on the side for 5 minutes, before putting your shortbread on a wire rack.
  6. Once your shortbread has cooled, dip them into melted chocolate, and leave to harden. Enjoy!
Adapted from 'The Best Chocolate Chip Cookies' by The View From Great Island
vegan chocolate orange shortbread

Let me know in the comments below if you're a fan of shortbread, and if you prefer them crunchy, or soft and buttery. I have definitely spoiled you with all the festive bakes, but we have one more coming up. Don't forget to use my advent calendar to see what's to come.