Description
Buttery, crumbly, and bursting with citrusy goodness — these orange shortbread cookies are a delightful twist on a classic shortbread. Infused with fresh orange zest and studded with dark chocolate chips, they offer the perfect balance of bright fruity flavour and indulgent richness.
Ingredients
Units
Scale
- 150 g unsalted butter - softened
- 40 g icing sugar - sifted
- 1 zest of orange freshly grated
- 60 ml orange juice, freshly squeezed
- 255 g cake flour - sifted
- 18 g cornflour
- 1 tsp orange extract
- 1/4 tsp salt
- 100 g dark chocolate chips
Instructions
- Preheat the oven to 170°C (350°F) and line the baking tray with parchment paper.
- Zest one orange and juice it. Set aside.
- In a medium mixing bowl, beat the softened unsalted butter and sugar with a hand mixer at medium speed until light and pale.
- Add in the orange juice, orange zest and orange extract. Mix well.
- Sift in cake flour, cornflour and salt.
- Mix and press the dry ingredients into the wet mixture until almost fully incorporated.
- Fold in the chocolate chips and continue to mix until there are no dry unmixed areas remaining.
- Sandwich half of the dough between two sheets of parchment paper. Roll into 6mm thickness. Repeat this step for the rest of the dough.
- Place both rolled dough portions onto a baking sheet / pan to chill for at least 30 minutes or until firm to touch (to give sharp edges when you cut).
- Use your desired cookie cutter to cut out the cookies. Place each on a lined baking sheet, around an inch apart. They won’t spread much. You can gather the leftover dough together and roll it out again between the parchment paper until all the dough is cut.
- Bake in the preheated oven at 170°C (350°F) for 20 minutes or until the edges turn slightly golden brown.
- Once done, let the cookies sit in the pan for 10 minutes to set, then transfer them onto a wire rack to cool completely. Enjoy with a cup of tea or coffee!
Notes
- I use a 55mm in diameter circular cookie cutter in this recipe but you can be creative with shapes!
- You can roll out the dough to your desired thickness, but be sure to adjust the baking time accordingly. Thinner dough will bake faster, while thicker pieces may need a few extra minutes.
- I use dark chocolate chips in this recipe, but feel free to use milk, white, or mix with any type of chocolate chips you like — or leave them out entirely if you prefer. The cookies are still delicious without them!
Nutrition
- Serving Size: 1 serving
- Calories: 93kcal
- Sugar: 3g
- Sodium: 4mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 11mg