Chocolate Orange Shortbread Cookies

Ingredients

4 oz unsalted butter 110g, 1 stick
2 oz sugar 55g, aprox ¼ cup, I used brown sugar but regular, fine sugar is also good
4 oz all purpose flour 110g, approx ¾ cup, I recommend Bob’s Red Mill Organic All Purpose Flour
2 oz corn starch 55g cornflour, approx ½ cup
½ 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

Directions

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 over mix.

Press the dough into a log, approx 1 ½in/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.

After chilling, carefully slice the log of dough into relatively thin slices (approx ¼in/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.