Orange and chocolate shortbread cookies

Orange and chocolate shortbread cookies

Shortbread arancia e cioccolato

By
From
The Italian Baker
Makes
15-20 depending on size

My favourite deli when I was growing up in Rome was called Castroni, which still exists today and is famous for displaying ingredients and products from all over the world. I used to go there with my father to buy freshly ground coffee and, while my dad was busy choosing the best beans from South America, I would browse the aisles looking at exotic packaging and colourful labels: syrups from the States, chocolates from Belgium, maple candies from Canada and shortbread cookies from Scotland! These last ones came in tins or boxes decorated in tartan motifs and it was love at first sight! I managed to convince my father to buy me a box and, once home, I went into my room and served shortbread and tea on my vintage toy tea set. The guest of honour? Her Majesty the Queen of course!

This is a variation of a classic and will smell wonderful on your Christmas table. You can also hang them on the Christmas tree or wrap them as presents for friends and family.

Ingredients

Quantity Ingredient
230g butter, at room temperature
1 orange, Finely grated zested
1 teaspoon vanilla paste or extract
80g icing sugar
280g plain flour, plus extra for dusting
180g dark chocolate, finely chopped

Method

  1. In the bowl of a stand mixer, or in a mixing bowl and using electric hand-held beaters, beat the butter just enough for it to reach a smooth consistency, without incorporating too much air. Beat in the orange zest and vanilla. Add the icing sugar and beat until combined. Finally, add the flour and beat until incorporated. Transfer the mixture to the work surface and bring together with your hands to form a dough. Flatten into a thick disc, wrap in cling film (plastic wrap) and refrigerate for at least 1 hour, or better still overnight.
  2. Preheat the oven to 180°C. Line a baking sheet with baking parchment.
  3. Roll out the chilled dough on a lightly floured surface to 4mm thick and, using a cutter of your choice, stamp out cookies and place them on the lined baking sheet. Bake for about 10–15 minutes until pale golden brown.
  4. Leave to cool on the baking sheet. Meanwhile, put half the chocolate in a bowl set over barely simmering water, making sure the bowl is not touching the water, and allow to melt. Once melted, add the remaining chocolate and stir until melted and smooth.
  5. Take one cooled cookie, dip one half into the melted chocolate and transfer to a tray lined with a sheet of baking parchment. Repeat with the remaining cookies. Transfer to the fridge for the chocolate to set, then bring the cookies to room temperature to serve.
Tags:
baking
cakes
biscuits
Italian
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