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Orange and Almond Shortbread Button Biscuits Dipped in Chocolate Orange

Orange and Almond Shortbread Button Biscuits Dipped in Chocolate Orange

Brought to you by: OcadoLife

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Dip these buttery biscuits into melted Terry’s Chocolate Orange for extra indulgence. They'd make the perfect homemade gift.
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  • 100g caster sugar
  • 200g unsalted butter, room temperature
  • 150g plain flour
  • 150g ground almonds
  • ½ tsp almond extract
  • 1 orange, zest only
  • 314g Terry’s Chocolate Orange, milk or dark


Step 1

Preheat oven to 180°C/160°C fan/gas 4. Beat the sugar and butter together.

Step 2

Add the flour, almonds, extract and orange zest to the butter and sugar, beat together to form a soft dough. Bring into a ball shape and cover in cling film. Place in the fridge for 20 mins to firm up.

Step 3

Roll out the dough, roughly 1cm thick, on a floured surface. Use a 6cm cutter to stamp out circles. Keep re-rolling the leftover dough to get as many as you can.

Step 4

Using a skewer make two little holes in the centre to resemble a button and press a smaller biscuit cutter lightly into the surface to imprint an inner circle.

Step 5

Place the biscuits onto a non-stick flat oven tray leaving space to expand, dust with a little caster sugar and bake for 10 mins.

Step 6

Remove and leave to cool.

Step 7

While the biscuits are cooling melt the chocolate in a bowl over boiling water.

Step 8

Dip the cooled biscuits in the chocolate halfway or drizzle over, then lay them on a wire rack to set. Store in an airtight container for up to 1 week.

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