Chocolate Chip Orange Shortbread

Chocolate Chip Orange Shortbread

Shortbread, or technically shortcake because we used a vegetable fat, originated in Scotland and has become a holiday staple in many homes. This firm biscuit holds its shape after cooling and is easy to dress up with a chocolate drizzle and pretty packaging. Canola Tip: When melting chocolate, add 1-2 tsp (5-10 mL) of canola oil before melting to keep it smooth and easy to dip or drizzle! Recipe courtesy Chef Mary Jane Feeke of Benjamin's Gourmet Foods.

Makes
36
  • Ingredients

    Shortbread

    • 1 3/4 cup flour (425 mL)
    • 1/4 cup cornstarch (60 mL)
    • 1 cup confectioner's sugar (250 mL)
    • 1 cup non-hydrogenated canola margarine (250 mL)
    • 1 Tbsp orange zest (15 mL)
    • 3/4 cup semi-sweet chocolate chips (175 mL)

    Chocolate Drizzle (Optional)

    • 1/2 cup chocolate chips (125 mL)
    • 1 tsp canola oil (5 mL)
  • Directions

    Shortbread

    1. Preheat oven to 350°F (180°C). Place parchment paper on cookie sheet.
    2. In a medium bowl, combine flour and cornstarch.
    3. In another bowl, beat together confectioners sugar and canola margarine. Stir in orange zest. Add flour mixture and beat until well combined. Stir in chocolate chips.
    4. Form a flattened ball with the dough, wrap in plastic and place in refrigerator for a minimum of 2 hours.
    5. Divide chilled dough into 3 equal pieces. On a lightly floured surface, working with one piece at a time, use your hands and a rolling pin to shape each piece into a 7″ (22 cm) diameter circle that is and 0.4″ (1 cm) thick. Cut the circle into 12 equal wedges.
    6. Using an off-set spatula, gently lift and place each wedge on the prepared cookie sheet leaving 1/2 ” (1.5 cm) between each wedge. Reshape as needed.
    7. Bake 10 to 12 minutes or until slightly brown around edges. Immediately remove from cookie sheets to cooling racks.

    Chocolate Drizzle (Optional)

    1. In a small microwavable bowl, combine chocolate chips and canola oil.
    2. Microwave in 30 second increments, stir at each interval, continue  until the chocolate is melted and smooth.
    3. Carefully move cookies from the cookie racks onto parchment paper. Using a spoon, drizzle the chocolate across the cookies. Allow the chocolate to set before storing cookies in an airtight container.

    Photography: Shel Zolkewich

Nutritional Analysis

Serving Size
1 piece
Servings
36
Calories
92
Total Fat
6.7 g
Saturated Fat
1.3 g
Cholesterol
0 mg
Sodium
49 mg
Carbohydrates
8.4 g
Fiber
0.3 g
Sugars
4.5 g
Protein
0.5 g
Potassium
16 mg