Chocolate Dipped Orange Shortbread


My family are big fans of shortbread, especially with a little chocolate addition. Anybody who has been following for a while knows that I am a big fan of a chocolate orange combination. Given the autumn nip in the air it seemed like the right time to experiment with the combo and see what I could come up with. They are not your traditional shortbread but they are heavenly and were a big hit with my whole family. So from my kitchen to yours, enjoy!




Chocolate Dipped Orange Shortbread

2/3 Cup butter at room temperature
1/4 Cup Sugar
1/8-1/4 Cup orange juice (I absolutely believe it should be fresh squeezed)
2 Tablespoons orange zest
1/2 Teaspoon vanilla
1 3/4- 2 Cups flour
Orange food colouring if desired
Dark chocolate for dipping

1. Cream together the butter and sugar. Add 1/8 cup of the juice, the zest and the vanilla and combine well. If you want to add some orange food colouring do it at this point. I liked them to look orange so I used some.

2. Add the flour a little at a time for easier combining. You will need at least 1 3/4 cup of the flour to get nice flakey shortbread. There is a little experimenting needed based on the humidity of your climate though. If the dough is too dry add a little more of the orange juice and if it is too moist add some more of the flour. Your dough should be quite stiff.

3. Refrigerate one hour




4. Preheat oven to 350° Fahrenheit or 175° Celsius

5. Lightly flour a work surface and roll out dough to approximately 1/4 inch thick. Cut to desired shape and place on a parchment lined baking sheet. Bake for 12-14 minutes and cool completely on a wire rack.

6. Melt the chocolate. I used a glass bowl over a small pot of boiling water to melt mine. In the spirit of honesty I added a little milk and butter to mine to get the dipping constancy I wanted. I didn’t measure these though just added a little at a time and whisked well between additions until I got where I wanted it. Once you’ve melted your chocolate dip each cookie about half way and then lay them on a flat surface covered in parchment paper to avoid mess. Let set until chocolate is dry to the touch, about an hour.

Eat up! Store uneaten cookies in an airtight container.

Let me know if you try them!


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