Chocolate Chip Orange Shortbread

Friday, 30 January 2015





CHOCOLATE CHIP ORANGE SHORTBREAD (SOME DRIZZLED, SOME DIPPED!)
Yield: 15-25 biscuits, depending on size   Time: 1 hour


INGREDIENTS


200g unsalted butter, at room temperature

100g golden caster sugar
1 teaspoon pure vanilla extract
300g plain flour, sifted
zest of one orange
100g milk chocolate chips
1 Terry's Chocolate Orange, or 150g orange chocolate (optional)


INSTRUCTIONS

  1. Cream together the butter, sugar, vanilla, and orange zest until light and fluffy.
  2. Fold in the flour and mix until incorporated.
  3. Stir in the chocolate chips.
  4. Shape the dough into a ball and wrap in cling film.  Chill in the fridge for 30 minutes.
Heat your oven to 160C fan / 180C / 350F / Gas Mark 4.
  1. Lightly flour your work surface, and roll out your chilled dough to about 5mm thick.  You can use any size cookie cutter you like, or even a the top of a glass!  Place your cut-out biscuits on a baking sheet.
  2. Bake for 12-18 minutes until starting to golden around the edges.  Leave them to cool on the tray for a few minutes before transferring them to a wire rack.
  3. If you're using orange chocolate, gently melt it until you have an easy runny consistency!  Then either drizzle over your biscuits with a fork, or dip them in and leave to set on a baking sheet.

NOTES


Adapted from What Jessica Baked Next.

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