Spiced Orange Shortbread
A buttery orange shortbread with festive spices, drizzled with white chocolate and orange zest
Servings 50 cookies
Ingredients
- 299 grams flour
- 113 grams unsalted butter, room temperature
- 99 grams coconut oil, room temperature
- 198 grams granulated sugar
- 1 ½ teaspoon vanilla extract
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 large egg
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- 2 teaspoon orange zest + more for decorating
- 30 grams white chocolate, melted
Instructions
- In the bowl of a stand mixer with a paddle attachment, beat together the butter, coconut oil, sugar, vanilla, salt, baking soda, spices and orange zest for 5 minutes, until the batter is light.
- Add in the egg and beat until smooth, and then add flour. Mix on low until a stiff dough forms.
- On a floured surface, knead the dough to form a ball.
- Preheat the oven to 350°F/175°C and line two baking trays with parchment paper.
- Roll out your dough until it is ¼ inch thick and use a cookie cutter to stamp out your cookies. Arrange them on the baking trays at least 1 inch apart.
- Bake for 10-12 minutes, until the cookies are a light golden colour. Let them cool completely before drizzling with white chocolate and more orange zest.
Notes
The shortbread is adapted from Stella Park's Homemade Trefoils