If you’re looking for a fun afternoon activity with the kids this half term, why not try these easy, buttery shortbread biscuits? You’ll only need a handful of everyday ingredients to make them! Add chocolate chips and orange zest for a flavoursome twist or omit these ingredients to create a classic shortbread. Let your little ones unleash their creativity when it comes to decorating by getting in some sweets, sprinkles and chocolate to melt.

Ready in: Up to 1 hour

Makes: 16 – 20

Ingredients

125g unsalted butter, softened
55g golden caster sugar, plus extra to finish
180g plain flour

If making chocolate orange shortbread, include the ingredients below. If making classic shortbread, omit the following ingredients and exclude them from the method.

Zest of 1 orange
75g dark chocolate chips

Method

1. Preheat the oven to 190C.

2. Tip the softened butter, sugar and orange zest into a large mixing bowl and beat well until smooth.

3. Next, pour in the flour and chocolate chips and gently stir through until a smooth dough is formed. Turn out onto a work surface and use a rolling pin to roll out to a 1cm thickness. Cut the shortbread into rounds or fingers and place onto a line baking tray. You can even use shaped cutters to cut the dough into different shapes.

4. Use a fork to poke small holes into the shortbread shapes – this helps any moisture to escape during cooking and creates a crumbly, melt in the mouth texture.

5. Sprinkle the cut shortbread with a little caster sugar and chill in the fridge for 20 minutes.

6. Once chilled, bake in the oven for 15-20 minutes, or until pale golden brown. Set aside to cool on a wire rack.

Tip: Melt some extra chocolate to dip one end of the cooled shortbread in, or carefully drizzle over the top.