Chocolate Orange Shortbread Sandwich Cookies. Buttery chocolate shortbread cookies sandwiched together with a simple but decadent chocolate orange filling. Perfectly scrumptious to serve at an elegant afternoon tea.
Yes, I know… another chocolate orange recipe… but I can’t help it, it’s one of my absolute favourite flavour combinations.
I guess because of its connotation with the Terry’s Chocolate Orange it just feels Christmas-y to me and when it comes time to start planning holiday baking ideas, I always try to think of a new way to feature a now classic flavour combo.
This year, we are featuring several new shortbread ideas so a buttery, chocolate shortbread was on my list. These cookies are really delicious all on their own or with chocolate chips or toasted nuts mixed in but the luscious chocolate orange filling takes them up another notch.
During the Holidays, why not use the zest for seasonal citrus choices, like tangerines or clementines, for an even more festive nod to the season.
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- 1 1/2 cups butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 2 tsp vanilla extract
- 3 cups plus 2 tbsp all purpose sifted flour
- 1/2 cup sifted cocoa
- 1/4 tsp fine salt
- 1 cup dark chocolate chips or semisweet
- 1/4 cup whipping cream
- Zest of one small orange finely minced
Cream the butter, sugar and vanilla very well.
Sift together the cocoa, flour and salt.
Work the dry ingredients into the butter mixture until a dough forms.
Wrap the dough in plastic wrap and chill for one hour in the fridge.
Roll the dough out to 1/8 inch thick or a little thicker (3-4 mm).
Cut out cookies with a small,1 1/2 inch (4 cm) cookie cutter.
Bake on a parchment lined cookie sheet in a preheated 350 degree oven for about 12-13 minutes.
Let the cookies cool completely before sandwiching them together with a little of the chocolate orange ganache.
Pour the scalded cream over the chocolate chips in a double boiler and stir only until the chocolate has melted.
Stir in the finely minced orange zest.
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