Orange-Scented Scottish Shortbread with Dark Chocolate
Recipe created by Liz Pearson
This giant cookie breaks into wedges come dessert time, but the real magic is in its few, yet decadent, ingredients: just butter, sugar, orange zest, chunks of dark chocolate, and flour. If you're hand-delivering, present the cookies on vintage plates, found at flea markets and garage sales. For large batches, see the adjusted measurements at the end of each ingredient line; be sure to adjust all other variables, like using three pans instead of one, accordingly when making a large batch recipe.

This recipe is one of O's tasty homemade gifts.
Servings: Serves 8 (large batch serves 24)
  • 12 Tbsp. (1 1/2 sticks) butter , at room temperature (large batch: 36 Tbsp. or 4 1/2 sticks)
  • 6 Tbsp. granulated sugar (large batch: 18 Tbsp.)
  • 2 Tbsp. finely grated orange zest (from about 1 orange; large batch: 6 Tbsp. from about 3 oranges)
  • 2 cups all-purpose flour (large batch: 6 cups)
  • 1/2 tsp. fine salt (large batch: 1 1/2 tsp.)
  • 1 cup dark chocolate chunks (large batch: 3 cups)
  • 1 Tbsp. raw, granulated, or turbinado sugar (optional; large batch: 3 Tbsp.)
Active time: 15 minutes
Total time: 45 minutes

Preheat oven to 325°. Line a baking sheet with parchment paper; set aside.

In a large bowl, combine butter, sugar, and zest by hand or with an electric mixer. Mix in flour and salt, then add chocolate chunks and mix until combined. Dough will be somewhat loose. Using your hands or a pastry ring, shape into an 8-inch circle about 3/4 of an inch thick; transfer to prepared baking sheet. Decoratively crimp edges, if you like. Using a fork, prick dough to mark 8 or 10 even wedges, pressing the tines through to the bottom.

Sprinkle with raw sugar, pressing down gently to ensure it sticks. Bake until golden brown around the edges, about 30 minutes. Cool completely on the sheet.


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