Chocolate 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.)

CHOCOLATE SHORTBREAD

Steps:

• Preheat oven to 300 degrees F.
• In a mixing bowl, cream the butter, then add vanilla & mix well.
• In another bowl, whisk together flour, sugar & cocoa, then add to creamed mixture, beating about 3 minutes or until dough holds together.
• Pat the dough into a 9-inch by 4-inch rectangle, then cut into 2-inch by 1 1/2-inch strips.
• Place strips 1 inch apart on ungreased baking sheets.
• Prick each strip several times with a fork.
• Bake 20-25 minutes or until set.
• Set sheets on wire rack(s) to cool for 5 minutes, then remove shortbreat to wire rack(s) to cool completely.

CHOCOLATE ORANGE DIPPED SHORTBREAD ROUNDS

Steps:

• In a bowl, combine softened butter with the sugar and beat well.
• Separately, combine the flour and cornflour and mix together
• Add the flour mix into the butter and sugar and using your fingers, rub it all together. Then form a ball of the dough and leave to one side.
• Cut two large pieces of parchment paper. This is to put the dough in-between and roll with a rolling pin. It makes clearing up easier and you will use the baking paper to bake the shortbread on.
• Roll the dough out to around 2cm thick and using a cutter, cut your desired shapes.
• Place in the fridge to chill for an hour. Whilst it chills, preheat the oven to 170c/340f.
• Bake the shortbread for 20 minutes or until the edges are lovely and brown. Then place on a wire rack and allow to cool completely.
• Whilst they cool, make your chocolate dips. Over a pan of boiling water, melt the chocolate in a bowl.
• Once melted, add the orange essence. (Top Tip- If the chocolate starts to clump, add a tsp of water at a time to loosen the mixture again)
• Once the shortbread is cool, dip the biscuits into the chocolate to cover half. Then place on the baking paper and grate the orange zest on top. Allow the chocolate to set and ENJOY!

CRISP ORANGE SHORTBREAD

Steps:

• Heat oven to 190C/fan 170C/gas 5. Lightly oil a baking sheet. Beat the butter, then cream it with the sugar and orange zest until light. Stir in the flour and baking powder and mix together to form a dough.
• Divide the mixture into 10 balls, arrange on a baking sheet. Press each ball fl at with the tip of a round-bladed knife. Chill for 15 mins, then bake for 12-15 mins until light golden. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool. Will keep stored in an airtight container for up to a week.

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.