Written By Sam Henselijn
Orange Shortbread Cookies. Ginger’s a favorite flavor all year round, but when it’s Christmas, it makes every recipe better. The citrus flavor of the orange in these cookies will heat not only your kitchen but also your home with its cozy aromas. Full of ginger, butter, and simple ingredients like flour, these cookies are perfect for gifting too
Ingredients Orange Shortbread Cookies
Shortbread
- 1 small orange’s zest
- 300 grams of plain flour, plus additional flour for rolling
- 1/2 tsp. of ground crystalized ginger slices
For the decoration,
- 200g of cold unsalted butter
- Melted 50g of white chocolate
- Melted 50g of dark chocolate
Instructions Orange Shortbread Cookies
- Mix the flour with the sugar, ginger powder, orange zest, and orange juice.
- To make the mixture resemble breadcrumbs, cut the butter into cubes, add it to the bowl, and stir everything together with your fingertips.
- Make a ball out of the dough by gently pressing it together with your hands. (The dough should be rolled out until it is 5 mm thick on a lightly dusted surface).
- Using an 8 cm star cutter and a lightly dusted surface, roll out the dough to a thickness of 5 mm, and then re-roll the dough as necessary to cut out 24 shortbread stars.
- Now place the stars on two baking sheets with parchment paper and chilled for 30 minutes.
- Set the oven’s temperature to 170°C, fan to 150°C, and gas to 3½.
- On two baking sheets with parchment paper, arrange the stars, and then chill for 30 minutes
- Bake for 15 to 18 minutes, or until golden.
- Remove from the oven, and let the baked goods cool slightly on the baking sheet before transferring them to a cooling rack.
- After cooling, divide the melted chocolate into two tiny piping bags. Cut the tip off of each bag, then drizzle the white chocolate, then the dark chocolate, over the shortbread stars. Before serving or hanging, allow to set.
Sam Henselijn Author’s Biography – Meet L’Orenta Nuts CEO
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