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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Recipe Information
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)
Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
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.
Add the orange zest and orange extract (if using) to the butter-sugar mixture and mix until well incorporated.
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.
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.
Cut the dough into your desired shapes using cookie cutters or a knife and carefully transfer them to the prepared baking tray.
Bake in the preheated oven for 12-15 minutes, or until the edges are firm and just starting to turn golden. Do not overbake.
Allow the shortbread to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
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.
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.
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
Calories |
3482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.0 g | 251% | |
| Saturated Fat | 122.3 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 400.8 g | 146% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 127.5 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 894 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
