Orange Chocolate Shortbread
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This recipe came about when I wanted to create something special but didn't have hours to spend in the kitchen. Orange and chocolate is such a classic pairing, and these shortbread cookies deliver that elegant combination in just 45 minutes total. The bright citrus zest cuts through the richness of the dark chocolate beautifully, and here's what I love about it: dark chocolate is packed with antioxidants that are genuinely good for you. Plus, with everyday pantry ingredients and minimal prep work, you'll have a batch of impressive homemade cookies that taste like they came from a bakery. Your friends will be amazed at how effortless these are to make.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 120 gunsalted butter
- 100 gdark chocolate chips
- 2 tbsporange zest
- 2 tbsporange juice
- 5 gsalt
- 2large eggs
- 1 tbspvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
Tip: Make sure to grease the parchment paper to prevent the shortbread from sticking.
- 2
In a medium bowl, whisk together the flour, sugar, and salt.
Tip: Whisk until the mixture is well combined and the sugar is evenly distributed.
- 3
Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs.
Tip: Be careful not to overwork the dough.
- 4
Stir in the dark chocolate chips until they are evenly distributed.
Tip: This will help the chocolate distribute evenly throughout the shortbread.
- 5
In a separate bowl, whisk together the orange zest, orange juice, and vanilla extract.
Tip: Make sure to get all the orange pulp out of the zest.
- 6
Add the wet ingredients to the dry ingredients and stir until the dough comes together in a ball.
Tip: Use a gentle touch to avoid overmixing the dough.
- 7
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the butter to firm up.
Tip: This will help the shortbread to hold its shape when baked.
- 8
On a lightly floured surface, roll out the dough to a thickness of about 5mm (1/4 inch).
Tip: Use a rolling pin to achieve an even thickness.
- 9
Cut the shortbread into desired shapes using a cookie cutter.
Tip: Make sure to press the dough all the way through to the center of the cookie cutter.
- 10
Place the shortbread on the prepared baking sheet and bake for 20-25 minutes, or until the edges are lightly golden.
Tip: Keep an eye on the shortbread during the last 5 minutes of baking to prevent overbrowning.
- 11
Remove the shortbread from the oven and let it cool on the baking sheet for 5 minutes before transferring it to a wire rack to cool completely.
Tip: This will help the shortbread to set and prevent it from breaking.
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