Crumbly Chocolate Orange Shortbread Bars naturally sweetened with honey, infused with orange zest, and covered in a layer of dark chocolate.
Preheat the oven to 170ºC (340ºF) and grease and line a 450g (1 lb) loaf tin with non-stick parchment paper. Leave an overhang of parchment for easy removal.
In a large bowl combine the butter and honey. Beat together with a hand mixer until pale and fluffy.
This shortbread bar will keep sealed in an airtight container at room temperature for up to 1 week. It can be frozen for up to 3 months. Defrost at room temperature.