Scented with orange and covered in a hint of dark chocolate, these small shortbread sticks are perfect to give as a gift or enjoy with a cup of tea on winter afternoons.
A simple, crumbly, and Christmas-scented dessert that you can package in small transparent bags with red ribbons and handmade tags 🎀
Ideal for inclusion in my Culinary Advent Calendar as the sweet of the day or a homemade gift to hang on the tree.
These are fragrant and delicious cookies, truly very good, which you can decorate if you’re thinking about next Christmas, using royal icing, sugar sprinkles, and chopped nuts like hazelnuts and pistachios.
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe !
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Staying on the THEME of Christmas cookie recipes, I leave you with other suggestions just below:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Christmas
Ingredients
- 1 cup all-purpose flour
- 1/4 cup butter (cold, cubed)
- 1/3 cup powdered sugar
- 1 egg yolk
- 1 orange (organic grated zest)
- 1 tablespoon orange juice
- 1 pinch salt
- 1/4 teaspoon baking powder (optional, I added it!)
- 3 oz dark chocolate (melted, even a little more, about 4 oz)
- 1/2 teaspoon vegetable oil (to make the chocolate shinier)
Tools
- Parchment Paper
- Baking Trays
- Microwave Ovens
Steps
In a bowl, mix flour, powdered sugar, orange zest, and a pinch of salt.
Add the cold butter and work quickly until you get a sandy mixture.
Add the yolk and the orange juice, knead just enough to form a dough ball without warming the butter too much.
Let these orange shortbread sticks rest in the fridge for about 30-40 minutes.
After resting, roll out the dough to 1/4 inch thick, cut sticks 3-4 inches long and 2/3-3/4 inch wide. I am not too precise, as always, haha!
Bake the shortbread sticks at 350°F static for 10-13 minutes, until they are just golden.
Cool them well, then dip one end in dark chocolate, melted in the microwave or over a double boiler.
Let solidify on parchment paper or in the fridge for about 10 minutes.I confess I ate quite a few because they are simply delicious!!!!!!!!!!
Enjoy your meal! Annalisa
Storage and Useful Tips
The shortbread sticks keep perfectly for 7-10 days in a tin box or an airtight container, stored in a cool and dry place, away from heat sources and direct light.
If you wish to give them as gifts and remember that Christmas is coming, you can pack them in transparent food bags, tied with a red ribbon and perhaps accompanied by a handmade tag, making them a simple but highly appreciated Christmas gift.
Avoid storing them in the fridge as humidity could make the shortbread less crispy and definitely make the chocolate dull.
Extra secret 👉 To keep them crumbly longer, add a small sheet of clean paper towel in the container to help absorb any remaining moisture.
