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Orange and Almond Shortbread Button Biscuits Dipped in Chocolate Orange

Cheat the recipe and use M&S shortbread biscuits instead. Simply dip into the melted chocolate orange mixture and enjoy.

Serves 18 Total Time  40 mins


  • 100g caster sugar
  • 200g unsalted butter (room temperature)
  • 150g plain flour
  • 150g ground almonds
  • 1/2 tsp almond extract
  • Zest of an orange 
  • 2 Terry’s Chocolate Orange (milk or dark)


  1. Preheat oven to 180°C/160°C fan/gas 4. Beat the sugar and butter together.
  2. Add the flour, almonds, extract and orange zest to the butter and sugar. Then beat together to form a soft dough.
  3. Bring into a ball shape and cover in cling film. Place in the fridge for 20 mins to firm up.
  4. Roll out the dough, roughly 1cm thick, on a floured surface. Use a 6cm cutter to stamp out circles.
  5. Keep re-rolling the leftover dough to get as many as you can.
  6. 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.
  7. 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.
  8. Remove and leave to cool.
  9. While the biscuits are cooling, melt the chocolate in a bowl over boiling water.
  10. 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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