These chocolate orange shortbread cookies are a delicious, festive twist on traditional shortbread, made with Bob’s Red Mill flour who I am partnering with to share this tasty treat. These cookies have fantastic flavors that everyone will love – you’ll be making them on repeat.
A number of years ago now I spent the Holiday period with my now husband’s family in Pennsylvania. It’s a time of year I, like most people, associate with spending time with family.
I think until then I had been away from my own family for many New Year celebrations, but not Christmas. Plus I hadn’t even met some of my now husband’s family so it was a bit of a big deal. As it turned out, it was also significant because we got engaged during that trip.
In between all the excitement over that, though, I also remember how much everyone loved the shortbread I had taken to share. I’m not sure exactly how quickly it disappeared, but it was definitely finished before I left. And it wasn’t a long trip.
Since then I’ve had a number of requests to make shortbread again. I sometimes make it plain or other times with slight twists, like this delicious chocolate orange version.
These days, we often spend the Holiday period away from extended family since traveling at that time, especially with kids, can be such a pain. Plus there’s something nice about it being a little quieter with all the excitement while they are still young. That doesn’t mean I don’t think of family and friends that I am not able to see even more than usual. While it’s nice to send gifts, it feels all the more special to give something you have made, and these chocolate orange shortbread cookies are perfect for that.
Especially for something that’s a gift, I think it’s important to start with great ingredients and Bob’s Red Mill Organic All Purpose Flour is the perfect base. Bob’s Red Mill flours, like their other products, are such fantastic quality, they really help bring out the best in your baked goods. The fact their flour is chosen by professional chefs says it all. Plus maybe partly because they are an employee-owned company, they believe in the power of small acts of kindness.
Gifts like these cookies will give you that warm fuzzy feeling inside not just because they’re so tasty.
How to make chocolate orange shortbread
In a similar way to my Meyer lemon cookies, these orange shortbread cookies get their delicate flavor from orange zest mixed into the dough.
- Mix the zest in with the flour, cream the butter and sugar then add the orangey flour.
- Form the dough into a log and chill before slicing and baking.
- Dip the cooled cookies in dark chocolate and leave to set.
The chocolate gives a lovely complementary flavor and helps hold them together better if you are going to be sending them. What a great bonus, right?! Plus in my house at least, chocolate is always a winner with the kids.
Theses chocolate orange shortbread cookies are a delicious combination that everyone will love. They melt in your mouth and have such a delicious, delicate orange flavor that goes so well with the chocolate. Just make sure you make enough to enjoy some yourself.
Tools to make these cookies (affiliate links)
A delicious twist on shortbread that is easy and melts in your mouth.
- 4 oz unsalted butter 110g, 1 stick
- 2 oz sugar 55g, aprox 1/4 cup, I used brown sugar but regular, fine sugar is also good
- 4 oz all purpose flour 110g, approx 3/4 cup, I recommend Bob's Red Mill Organic All Purpose Flour
- 2 oz corn starch 55g cornflour, approx 1/2 cup
- 1/2 tbsp orange zest finely grated zest from 1 orange
- 4 oz semi sweet chocolate 110g, you probably will not need all but to allow some depth to dip in
Cream the butter and sugar with a stand mixer, or use a handheld mixer/mash by hand. Don't worry if it is still a little grainy but it should be well mixed and have a slight sheen.
Add flour, corn starch/cornflour and orange zest and mix together so the zest is well distributed and dough comes together, but be careful not to overmix.
Press the dough into a log, approx 1 1/2in/5cm diameter, wrap in cling wrap/film and refrigerate for around an hour, or up to 3 days.
Shortly before ready to bake, preheat over to 350F/180C.
After chilling, carefully slice the log of dough into relatively thin slices (approx 1/4in/6mm) and place on a lined baking sheet with a little space between them.
Bake for around 10-12min until the cookies look dry and are just about starting to brown. Allow to cool a minute before transferring to a cooling rack.
Once cookies are completely cool, melt the chocolate in a small bowl (either over boiling water or in microwave in 30 second bursts, stirring in between). Dip the cookies into the chocolate one at a time, approximately a third to half the way in. Let excess chocolate drip off then lay on a cookie sheet or parchment to set. Repeat until all are coated, re-melting the chocolate as needed.
Try these other twists on shortbread:
Remember to pin for later!
This is a sponsored post written by me on behalf of Bob’s Red Mill.