Buttery Orange Shortbread Cookies dipped in dark chocolate.
Ingredients
- 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
- 150 grams (3/4 cup) caster sugar or granulated sugar
- Zest of 3 large oranges, finely grated
- 280 grams (2 cups) plain flour or all purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract or orange extract
- 100 grams (2/3 cup) good quality dark chocolate (50-70% cocoa), for dipping
Instructions
- In a large mixing bowl, add butter, sugar and zest of 2 oranges. Beat with an electric mixer on medium speed until creamy and smooth.
- Add flour and salt and beat briefly until a soft cookie dough starts to form. Finally, stir through zest of the final orange and vanilla extract or orange extract, if using. The cookie dough may appear dry and crumbly at first but use a spatula or your hands to bring it together.
- Transfer cookie dough to a large piece of baking paper or parchment paper and use your hands to shape the dough into a long circular log, approximately 12-13 inches long. Place in the fridge for 1 hour.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays or cookie sheets with baking or parchment paper.
- Use a large sharp knife to slice cookies into 1/4-inch thick rounds. Place cookies on baking trays, leaving room for the cookie to spread slightly.
- Bake cookies for approximately 12-14 minutes or until golden on the edges. Leave cookies to cool completely.
- Place chocolate in a heatproof bowl and heat in the microwave, stirring every 20 seconds, until melted and smooth. It shouldn’t be hot, if it is, let it cool for a few minutes before dipping.
- Carefully dip each cookie into the chocolate and then place on a baking tray lined with baking or parchment paper. Once all cookies have been dipped, place in the fridge for chocolate to set.
Notes
Vanilla extract: You can use vanilla extract or orange extract in this recipe. Both work really well.
Dark chocolate: You can dip these cookies in any chocolate you prefer. I like to use dark chocolate (between 50-70% cocoa). I used Nestle Plaistowe 70% chocolate in these photos.
Chill time: You need to chill the cookie dough for at least 1 hour to prevent spreading. You can then keep the cookie dough in the fridge and just slice and bake as needed. Alternatively, you can freeze the cookie dough in a log and again, slice as needed. Just let the cookie dough thaw for 10-15 minutes before baking, or add a few extra minutes to the cooking time if cooking them frozen.
Cooking time: These cookies will firm up as they cool, but they will still have a chewy centre. If you prefer a crispier cookie, consider slicing them thinner and baking them for a few extra minutes.
Storage: Once the cookies are baked, you can store them at room temperature in an airtight container. If you choose to dip them in chocolate, you can store them in the fridge if you live in a warmer climate.
