Orange Chocolate Scottish Shortbread

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF). Line a baking tray with parchment paper.

2. 2

   In a large bowl, cream together the butter and sugars until light and fluffy.

   Tip: Use an electric mixer for best results.

3. 3

   Add the orange zest and mix until combined.

4. 4

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Be careful not to overheat the chocolate.

5. 5

   Add the melted chocolate to the butter mixture and mix until combined.

6. 6

   In a separate bowl, whisk together the flour, baking powder, and salt.

7. 7

   Add the dry ingredients to the wet ingredients and mix until a dough forms.

8. 8

   Add the orange juice and mix until the dough comes together in a ball.

9. 9

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: This will help the dough relax and make it easier to work with.

10. 10

    Roll out the dough on a lightly floured surface to a thickness of about 5mm.

    Tip: Use a pasta machine or a rolling pin to achieve the desired thickness.

11. 11

    Cut the dough into desired shapes using a cookie cutter or the rim of a glass.

12. 12

    Place the shortbread on the prepared baking tray and bake for 18-20 minutes, or until lightly golden.

    Tip: Keep an eye on the shortbread after 15 minutes as the baking time may vary.

13. 13

    Remove from the oven and let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.