Choco Orange Shortbread Food

CHOCOLATE ORANGE SHORTBREAD

Steps:

• Preheat the oven to 190°C/375°F/gas 5. Grease a 20cm square baking tin and line with greaseproof paper. In a bowl, mix together the butter, flour, sugar and the finely grated zest of half the orange by rubbing the mixture between your thumbs and fingertips. Squash and pat into dough - don't knead it - then push into the lined tin in a 1cm-thick layer. Prick all over with a fork, then bake for 20 minutes, or until lightly golden. Remove, sprinkle over a little extra sugar while it's still warm, then leave to cool. Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove. Cut the shortbread into 12 finger portions, then transfer to a wire cooling rack. Drizzle with the chocolate, then finely grate over the remaining orange zest. Cut up the orange, and serve on the side! CALORIES 188kcal FAT 11.6g SAT FAT 7.3g PROTEIN 1.9g CARBS 20g SUGAR 7.3g SALT 0g FIBRE 0.6g 5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus

ORANGE CHOCOLATE CRANBERRY SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F.
• With an electric mixer, beat the butter, sugar vanilla and orange zest until light and fluffy. Add the flour and salt. Beat until just combined.
• Then add the chocolate chips and cranberries.
• Divide the dough until two pieces. Press them evenly into 2- 8 inch round cake pans. Bake for 11-12 minutes-until golden around the edges.
• With a small sharp knife, score the shortbread into 8 wedges per pan.
• Allow to cool in the pans another 10 minutes. Then flip out of the pans the gently separate in to wedges.

ORANGE SHORTBREAD COOKIES WITH CHOCOLATE CHIPS

Steps:

• Position rack in center of oven; preheat to 350°F. Butter and flour large baking sheet. Whisk first 3 ingredients in medium bowl. Beat butter, sugar, orange peel, and orange extract in large bowl until fluffy. Beat in yolk, then cream. Add flour mixture; beat until dough comes together in moist clumps. Stir in chocolate chips.
• Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart. Using moistened fingertips, flatten each to 1/2-inch-thick round. Bake cookies until golden, about 18 minutes. Transfer to rack; cool. (Can be made 3 days ahead. Store airtight at room temperature.)

CHOCO SHORTBREADS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sift together flour and cornstarch; set aside. Cream butter until smooth, then add white sugar, confectioner's sugar, vanilla, and salt; beat until fluffy. Slowly add flour mixture to butter mixture, beating on low until dough forms.
• On a floured surface, knead in 1/2 cup chocolate chips. Shape dough into two equal parts, pat each into a 6 inch round, and transfer to baking sheet. Cut into wedges.
• Bake 25 minutes. Remove immediately to cool on wire rack. Melt remaining chips and drizzle over wedges.

CHOCO-ORANGE SHORTBREAD

Steps:

• In a medium mixing bowl stir together the flour and powdered sugar.
• Using a pastry blender cut in the butter onad orange peel until the mixture resembles fine crumbs and starts to cling.
• Stir in chocolate pieces.
• Form the mixture into a ball and knead until smooth.
• Shape dough into 1 inch balls.
• Place 2 inches apart on an ungreased cookie sheet.
• Using the bottom of a glass,slightly flatten balls to 1/2 inch thickness.
• Bake at 325 for 10-12 minutes.
• Cool on cookie sheets for 1 minutes.
• Remove and cool on wire racks.

ORANGE SHORTBREAD WITH SPICY DARK CHOCOLATE

Steps:

• Place first six ingredients in a food processor; process until dough comes together. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. diamond-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Refrigerate 15 minutes. , Bake 9-11 minutes or until until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a small bowl, mix chocolate and cayenne until smooth. Drizzle over cookies; refrigerate until set. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.

ORANGE SHORTBREAD

Steps:

• Preheat oven to 375°F.
• Blend together butter, superfine sugar, zest, and salt in a bowl with a fork. Sift flour into butter mixture and blend with fork until mixture forms a soft dough.
• Transfer dough to an ungreased large baking sheet and pat into a 10- by 5-inch rectangle. Prick dough all over with fork and sprinkle with coarse sugar (if using), pressing it gently into dough with your fingertips to adhere. Score dough crosswise with back of a knife into 6 rectangles (do not cut all the way through), then score each rectangle into 2 triangles.
• Bake shortbread in middle of oven until edges are golden but center is pale, 12 to 17 minutes. Cool on baking sheet on a rack 10 minutes, then cut into 12 triangles along scored lines while still warm. Transfer triangles with a long spatula to a rack to cool completely.