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Orange Marmalade & Chocolate Shortbread

Orange-flavored shortbread biscuit with layers of chocolate and orange marmalade; a perfect teatime treat!
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Course: Dessert
Servings: 24 slices
Author: Adapted from MasterChef Australia magazine, issue #9


  • 300 g 2 cups plain flour
  • 45 g ½ cup rolled oats
  • 250 g unsalted butter softened, roughly chopped
  • 110 g ½ cup caster sugar
  • 1 orange zested
  • 115 g ⅓ cup orange marmalade
  • 100 g milk chocolate finely chopped


  • Line the base of an 18cm x 28cm slice pan. Process flour, oats and 1 teaspoon salt in a food processor until oats are finely ground (I did this in a blender because I don't have a food processor).
  • Using an electric mixer, beat butter, sugar and orange zest until light and fluffy. Gradually beat in flour mixture until shortbread mixture comes together in small clumps.
  • Press just more than half of the shortbread mixture over the base of the prepared pan, then, using a spatula, level and smooth the top. Spread over marmalade, then scatter with chocolate. Crumble over remaining shortbread mixture, then refrigerate for 30 minutes.
  • Meanwhile, preheat oven to 150C. Bake shortbread for 45 minutes or until light golden. Cool in pan.
  • Cut into 24 slices and serve. The shortbread will keep in an airtight container at room temperature for up to 3 days.