Choco Orange Shortbread
Elevate your cookie game with Choco Orange Shortbread, a buttery and melt-in-your-mouth treat that perfectly balances zesty citrus and rich dark chocolate. This easy-to-make recipe combines the bright essence of fresh orange zest with the indulgent allure of chocolate, creating a sophisticated flavor pairing that's ideal for holidays, tea parties, or simply satisfying your sweet tooth. The shortbread's crumbly texture is achieved with a blend of all-purpose flour and cornstarch, while optional orange extract intensifies the citrus aroma. Finished with a drizzle or dip of luscious melted chocolate, each cookie is a visual and culinary delight. Ready in just 30 minutes and made to impress, these cookies are a must-have addition to your dessert repertoire!
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Ingredients
- 200 grams unsalted butter, softened
- 100 grams granulated sugar
- 250 grams all-purpose flour
- 50 grams cornstarch
- 2 tablespoons orange zest
- 1 teaspoon orange extract (optional)
- 100 grams dark chocolate, chopped
- 1 teaspoon milk (if needed)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Step 2
In a large mixing bowl, cream together the softened butter and sugar using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Step 3
Add the orange zest and orange extract (if using) to the butter-sugar mixture and mix until well incorporated.
Step 4
Sift the all-purpose flour and cornstarch together into the bowl. Gradually mix until a crumbly dough forms. If the dough feels too dry, add a teaspoon of milk at a time until it comes together.
Step 5
Turn the dough out onto a lightly floured surface and knead gently until smooth. Roll it out to about 1 cm (1/2 inch) thickness.
Step 6
Cut the dough into your desired shapes using cookie cutters or a knife and carefully transfer them to the prepared baking tray.
Step 7
Bake in the preheated oven for 12-15 minutes, or until the edges are firm and just starting to turn golden. Do not overbake.
Step 8
Allow the shortbread to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
Step 9
While the cookies are cooling, melt the chopped dark chocolate in a heatproof bowl over a pot of simmering water or in the microwave in 30-second intervals, stirring after each interval.
Step 10
Once the cookies are completely cool, drizzle or dip each one in the melted chocolate, letting any excess drip off. Place them on a sheet of parchment paper to set.
Step 11
Allow the chocolate to harden completely before serving or storing in an airtight container. These cookies can be stored for up to 7 days.
Nutrition Facts
| Serving size | (719.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3481.8 |
| Total Fat 196.0g | 0% |
| Saturated Fat 122.3g | 0% |
| Cholesterol 437.9mg | 0% |
| Sodium 66.8mg | 0% |
| Total Carbohydrate 400.8g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 127.5g | |
| Protein 33.0g | 0% |
| Vitamin D 7.8IU | 0% |
| Calcium 152.4mg | 0% |
| Iron 23.9mg | 0% |
| Potassium 893.7mg | 0% |
Source of Calories