Chocolate and Orange Shortbread Cookies

Chocolate and Orange Shortbread Cookies

I was searching for Christmas baking inspiration on social media, which we could adapt to bake on the Big Green Egg.

We don’t need a big dessert after a meal.  We do enjoy something sweet to nibble.  These cookies can be made ahead.  They are a small sweet treat that will satisfy those sugar cravings.

They’re simple to make, from store cupboard ingredients.  I didn’t have enough chocolate in the cupboard so I used up some dried cranberries.  You can substitute your favourite ingredients to make them your own.

For info;  I’m not a fan of using cups for measuring, so I converted into grams, hence the precise numbers.  I’ve added the cup quantities for reference. 

 

NOTE: For the cookies to bake properly, the dough needs to be chilled for a minimum of 2 hours!  Don’t try to skip the chilling time.

Cooking surfaces

Baking stone icon

BBQ Temperature

160C

Ingredients

  • 254g (1 cup plus 2 tbsp) cold salted butter, cut into 1 cm chunks
  • 100g (1/2 cup) sugar
  • 55g (1/4 cup) brown sugar (light brown will make them look lighter when cooked)
  • 1 tsp vanilla extract
  • 306g (2 1/4 cups) plain flour
  • 170g dark belgian chocolate chips (or you can substitute some of the chocolate with dried fruit eg cranberries)
  • Zest of 1 medium orange (approx 2 tbsp), I used zest from 4 clementines
  • 170g dark chocolate, for dipping, optional
  • Sea salt flakes and orange zest, optional

Method

  1. Setup your Big Green Egg for an indirect cook with the ConvEGGtor (plate setter) feet up and stainless steel grid on top with baking stone. Set the temp to 180°C.
  2. Beat the butter, sugars and vanilla. I used a stand mixer with paddle attachment on medium speed for 3 to 5 minutes.
  3. Scrap down mixture from sides of mixing bowl, beat in flour on low speed, until just combined.
  4. Stir in chocolate and orange zest until just combined.  I used half chocolate and half dried cranberries.
  5. Divide dough in half and place on large piece of clingfilm.  Fold the clingfilm to encase the dough and then roll into a log shape 6 to 6.5 cms.  Ensure dough is completely covered in clingfilm I found the dough a little crumbly but firmed up whilst chilling in the fridge.  Chill in the fridge for at least 2 hours (can be chilled for up to 1 week).
  6. Line a baking sheet with parchment paper.  Take first log, remove the cling film and use a sharp serrated knife to slice the log into 1 to 1.5 cm discs.  If you strike chocolate when slicing, use a gentle sawing action.  The dough crumbled a bit, I gently pressed it back.
  7. Place the cookies on the baking sheet and sprinkle over a pinch of sea salt, if you wish.  Space them about 2.5cm apart.  Makes about 12 cookies. We cooked in two batches.
  8. Bake for 13 to 15 minutes until edges are just beginning to brown.  I was hesitant about taking them off the Egg as they still looked soft, but they firm up as they cool.
  9. Leave to cool for 5 minutes on the baking tray before moving carefully with a spatula to wire racks to cool completely.
  10. The biscuits will keep in a airtight container for a couple of days.  If they last that long!
  11. If you want to make them a bit more decadent, melt 170g chocolate in the microwave or over a pan of boiling water.
  12. Dip one end of a cold cookie into the melted chocolate.  Allow excess chocolate to drip off, then pop cookie on a cooling rack.
  13. Sprinkle with more sea salt and orange zest, if you fancy zhuzhing up your cookies.
  14. Chill dipped cookies in the fridge for 30 minutes or until chocolate is set.

 

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