Chocolate Dipped Orange Shortbread (Printer View)
Golden orange shortbread dipped in chocolate delivers a sweet citrus bite with a rich cocoa finish.
# Components:
→ For the Shortbread
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1 tablespoon grated orange zest
05 - 1/2 teaspoon salt
→ For the Chocolate Coating
06 - 6 ounces semisweet chocolate, chopped
07 - 2 teaspoons vegetable oil
# Method:
01 - Cream the softened butter and granulated sugar together in a large bowl until light and fluffy.
02 - Mix in grated orange zest and salt, then gradually add all-purpose flour, blending until a soft dough forms.
03 - Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
04 - Preheat oven to 350°F. On a lightly floured surface, roll dough to 1/4 inch thickness. Cut into rounds or desired shapes and place on parchment-lined baking sheets.
05 - Bake cookies in preheated oven for 12 to 15 minutes or until edges are lightly golden. Transfer to a wire rack to cool completely.
06 - In a microwave-safe bowl, combine chopped semisweet chocolate and vegetable oil. Microwave in 30-second intervals, stirring, until smooth.
07 - Dip half of each cooled shortbread cookie into melted chocolate, allowing excess to drip off. Place on parchment and let set until chocolate is firm.
# Expert Advice:
01 -
- Easy to make with everyday ingredients
- Burst of fresh orange flavor
- No mixer needed
- Stays crisp for days
- Inviting both for gifts and gentle teatimes
02 -
- Cookies stay crisp for up to a week in an airtight tin
- Recipe can be doubled easily
- Works with lemon zest or grapefruit for fun twists
03 -
- Always zest oranges directly over the bowl to capture every drop of oil
- Let shortbread cool fully before dipping for a neat chocolate line
- When melting chocolate keep heat gentle to avoid graininess and stir until glossy