Orange Chocolate Shortbread Fingers

Instructions

1. 1

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

   Tip: Use a digital thermometer to ensure accuracy.

2. 2

   In a medium bowl, whisk together flour, confectioner's sugar, and salt.

   Tip: Make sure to sift the flour for an even texture.

3. 3

   In a large bowl, cream together butter and granulated sugar until light and fluffy.

   Tip: Use a stand mixer with a paddle attachment for ease.

4. 4

   Beat in the eggs one at a time, followed by the orange juice and orange zest.

   Tip: Make sure to scrape down the sides of the bowl after each addition.

5. 5

   Gradually mix in the dry ingredients until a dough forms.

   Tip: Don't overmix, as this can lead to tough shortbread.

6. 6

   Fold in the dark chocolate chips.

   Tip: Use a rubber spatula for gentle folding.

7. 7

   Roll out the dough to a thickness of about 6mm (1/4 inch). Cut into finger-shaped pieces.

   Tip: Use a pastry cutter or a knife for clean cuts.

8. 8

   Place the shortbread fingers on the prepared baking sheet, leaving about 2cm (1 inch) of space between each finger.

   Tip: Make sure they're not touching each other.

9. 9

   Bake for 18-20 minutes, or until the edges are lightly golden.

   Tip: Keep an eye on them, as the baking time may vary.

10. 10

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

    Tip: Let them cool completely before serving.