This is my Christmas shortbread nod to the classic Terry’s Chocolate Orange. For those of you not ‘in the know’, this orange shaped chocolate ball is mixed with orange oil and like a real orange, is divided into 20 segments and wrapped in orange skin patterned foil. Growing up in the UK, the Yak would receive one of these coveted confectionary treats in his stocking every Christmas. They were a once a year treat and he and his sister Joanne absolutely loved them. They would eat them over a period of two weeks, showing great restraint and only savouring a small piece every day.
I originally tried dipping this shortbread in chocolate but it was such a palaver that I took the easy way out and added the chocolate to the mixture. It has become one of the Yaks favourite shortbread combos. However, it certainly doesn’t last as long as his Terry’s Chocolate Oranges used to.
CHOCOLATE AND ORANGE SHORTBREAD
WHAT YOU NEED
Zest of two oranges
1/2 cup caster sugar
2 3/4 cups of gluten free plain flour or regular plain flour
1/4 cup rice flour
90g dark chocolate, finely chopped
HOW YOU DO IT
Preheat oven to 180C.
Line 2 baking trays with baking paper and sift the flours together into a bowl.
Add the zested orange to the butter then cream the butter. Add the sugar gradually (I use a stand mixer), beating until the mixture is light and fluffy.
Sift the flour and rice flour together then stir the chocolate through the flour.
Work in the flour to the butter mixture gradually until the mixture is just combined.
Knead the mixture lightly to bring together to a dough, with a very light hand. (I do this in the bowl.)
Divide the dough in half and if using a shortbread mould, press into the mould. Otherwise, roll each half out to a 3-4 cm log. Wrap in clingwrap and refrigerate for half an hour to an hour.
Slice the logs into 1-2 cm thickness, depending on your fancy, place 10mm apart on a baking tray and prick each piece all over with a fork.
Bake for 20-25 minutes until crisp and straw-coloured. (Non-gluten free shortbreads will be quicker to bake, probably only 20 minutes.) If using a shortbread mould, it will take 35-45 minutes. Let it cool in the mould completely before turning out.
Cool down on wire racks.
Makes about 20-25 pieces.
The shortbread is adapted from a Margaret Fulton recipe and the rest is Cheergerm.
For more of my shortbread recipes:
Gluten free macadamia and lemon shortbread
Gluten free pecan and vanilla shortbread
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