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Christmas is just around the corner and in addition to just baking fruit cake, I made some shortbread too. This Chocolate Orange Shortbread is quite delicious and is not too sweet. Chocolate and orange combine well together.

I have other Shortbread Cookies recipes if you would like to try. Cranberry Lemon Shortbread, Classic Shortbread Cookies, and Earl Grey Shortbread Cookies.

BUTTER

When the recipe asks for room temperature butter, it refers to soft and pliable butter, but not looks shinny or greasy. It is still cool to touch and easy to spread. During creaming stage of butter and sugar, it will create air pockets in the butter and will yield light cookies or bakes. If the butter is warm, it will not create air pockets and make your cookies harder.

The best way to get room temperature butter is to cut the butter (from refrigerator) into chunks. Leave it outside room temperature (my tropical climate here is around 28 - 30 C) for 15 minutes or until you can get an indent when you press with your finger.

Creaming Butter and Sugar process has to be done slowly at low medium speed and not more than medium speed or the butter will heat up.

FLOUR

Cake Flour has a lower protein content and make the cookies a bit softer. All purposed flour make the cookies more crispy as it content more protein.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

Recipe - Chocolate Orange Shortbread Cookies

Yields: 56 cookies

INGREDIENTS:

200g all-purposed flour

20-25g unsweetened cocoa powder

150g salted butter, room temperature

1/4 tsp sea salt

60g brown sugar (please add more if you prefer sweeter)

Zest of 2 oranges

Utensil:

baking tray

METHOD:

Line the baking tray with parchment paper.
Sift flour and cocoa powder together. Keep aside.
In a bowl, crush the orange zest with sugar using the back of the spoon to release the orange zest oil.
In a bowl of electric mixer, beat butter, salt, sugar and orange zest mixture till creamy at medium speed.
Gradually add in the flour and cocoa powder mixture with very low speed until combine.
Divide dough into 2 portions and form into 2 logs, about 11/4 inch in diameter. Wrap with cling film and refrigerate until firm about 2 to 3 hours or use the next day. I left the logs onto the baguette baking tray so that it will hold the shape.
Preheat oven to 160C.
Remove from fridge and unwrap, slice the dough into ¼ inch thick. Place the biscuit on the prepared baking tray.
Bake at preheated oven for 25 - 30 minutes.
Let the cookies cool on baking tray for 5 minutes before transferring to a wire rack to cool completely. Store in airtight container.