Chocolate-dipped Orange & Caraway Shortbread

Ingredients

335g unsalted butter, at room temperature

Finely grated zest of 2 large oranges

120g icing sugar

300g plain flour

75g cornflour

3 tsps caraway seeds

Generous ¼ tsps fine sea salt

300g milk chocolate, finely chopped

Method

Great British Food Awards

HOW TO ENTER

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