Chocolate-Dipped Orange Shortbread Recipe

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By Ashley English | Jul 5, 2018

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Enjoy this delightful shortbread recipe with a warm cup of tea or coffee.
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“Southern from Scratch” by Ashley English opens up a new world of Southern cooking with over 150 recipes and ideas that incorporate classic Southern staples.
  • 3 hrs 5 min


  • 35 min


  • 2 hrs 30 min


  • 2 dozen



  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon sea salt
  • 1 cup Butter, cut into chunks
  • Zest of 1 orange
  • 1 cup (about 6 ounces) baking chocolate (at least 60 percent cocoa content)


  • Pulse the flour, sugar, and salt together in a food processor until combined. Add the butter and orange zest, and pulse until the mixture begins to come together and hold its shape. This will take about 1 to 2 minutes, so don't worry if the mixture looks crumbly at first.
  • Divide the dough in half. Set one half on a sheet of parchment paper, shape it into a 6-inch log, and roll it up in the parchment. Repeat with the second half of dough. Place both parchment-wrapped logs in the refrigerator and chill for 1 to 2 hours.
  • Preheat the oven to 300 degrees Fahrenheit. Line two cookie sheets with parchment paper or silicone baking mats. Remove the dough logs from the refrigerator. Slice each log into 12 rounds, about 1/2-inch thick each.
  • Bake for 30 to 35 minutes, until the edges just begin to brown. Cool the shortbread for 5 minutes in the pan, and then transfer to wire cooling racks to cool completely.
  • Melt the chocolate in a double boiler or a microwave. Dip half of the shortbread in the chocolate, shake off any excess drips, and place on wax paper or a silicone baking mat. Set aside to harden. Store in an airtight lidded container and consume within 1 week.

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