Description
Delightfully buttery and crisp Chocolate Orange Shortbread biscuits combining the zesty freshness of orange zest with rich chocolate chips. Perfect for an elegant tea-time treat or a festive gift, these shortbreads offer a balanced sweetness and a tender crumb that melts in your mouth.
Ingredients
Scale
Shortbread Dough
- 175 grams butter, softened
- 90 grams caster sugar
- 150 grams all-purpose flour
- 50 grams cornflour (cornstarch)
- Zest of 1 orange
- 75 grams chocolate chips
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) and line a baking tray with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a mixing bowl, beat the softened butter and caster sugar together until the mixture becomes light, fluffy, and well combined. This step is essential to create a tender texture in the shortbread.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cornflour, and orange zest to evenly distribute the zest and prevent clumping in the dough.
- Form the dough: Gradually add the dry ingredients to the creamed butter and sugar mixture. Mix gently until just combined to avoid overworking the dough which can cause toughness.
- Add chocolate chips: Fold in the chocolate chips carefully ensuring they are evenly dispersed throughout the dough without breaking.
- Shape the cookies: Turn the dough onto a floured surface. Roll it out to about 1 cm thickness, then use cookie cutters to cut your desired shapes.
- Bake: Arrange the cut cookies on the prepared baking tray, leaving space between each. Bake in the preheated oven for approximately 20 minutes or until they are lightly golden around the edges.
- Cool and serve: Transfer the baked shortbread to a wire rack and let cool completely before serving to ensure they crisp up properly.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the dough once the flour is added to keep the shortbread tender.
- If you prefer, substitute dark chocolate chips for a richer flavor or white chocolate chips for a sweeter touch.
- These shortbread biscuits keep well in an airtight container at room temperature for up to one week.
- You can add a pinch of salt to balance sweetness if desired.
