Jamie Oliver's five-ingredient shortbread recipe that is the perfect tea dunker

Tea and shortbread against wooden background.
-Credit: (Image: Getty)

Celebrity chef Jamie Oliver has shared his five-ingredient shortbread recipe that is perfect for pairing with a hot beverage.

There is nothing better than dunking a buttery biscuit into a cup of tea so why not give this recipe a go that only requires five ingredients to make?

Jamie Oliver’s chocolate orange shortbread recipe requires only a handful of ingredients that you probably already have in the kitchen, reports the Express.

It takes just 30 minutes to prepare and serve, with 20 minutes of baking time and 10 minutes of dough preparation. This is the perfect recipe to give a go if you want a little treat and only have a limited amount of time - or if you want to impress guests on short notice.

You also only need a square baking tin to make shortbread, so tidying up after baking will be incredibly quick as well.

Jamie Oliver's chocolate orange shortbread recipe


Stack of Shortbread biscuits from above.
Jamie Oliver's simple shortbread recipe uses only five ingredients -Credit:Getty
  • 150g unsalted butter

  • 200g plain flour

  • 50g caster sugar

  • 50g dark chocolate (70 percent cocoa)

  • Zest of one orange (finely grated)


  1. Begin by preheating the oven to 190C and make sure the butter is at room temperature before using it. Grease the baking tin you will be using and line it with baking paper.

  2. In a bowl, place the sugar, zest of half an orange, butter and flour together and mix it with your hands.

  3. Square and pat the dough but do not knead it. Then, push the dough onto the tin and spread it until it is one centimetre thick.

  4. Prick the dough all over with a fork and then bake in the oven for 20 minutes or until a light golden colour.

  5. Remove from the oven and sprinkle some caster sugar over the shortbread while still warm, then leave to cool down.

  6. Melt the dark chocolate in a heatproof bowl over a pan of gently simmering water then remove from the heat. Cut the shortbread into 12 fingers and drizzle over the dark chocolate and orange zest.

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