Orange Chocolate Shortbread Bites
Sarah Sparkes of Waterloo, Ont., developed a love of cooking and baking at an early age and now enjoys sharing her passion with her two children.
Servings: about 36 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 127 |
| pro | 1 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 13 g |
| fibre | trace |
| chol | 19 mg |
| sodium | 5 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 6% |
| folate | 6% |
-
1 cup (250 mL) unsalted butter, softened
3/4 cup (175 mL) icing sugar
1 tsp (5 mL) grated orange rind
1/2 cup (125 mL) rice flour
1-3/4 cups (425 mL) all-purpose flour
Filling:
3/4 cup (175 mL) chocolate chips
1/3 cup (75 mL) sweetened condensed milk
1/3 cup (75 mL) unsalted butter
1 tsp (5 mL) grated orange rind
Preparation:
In large bowl and using wooden spoon, beat butter until light; stir in sugar and orange rind. Stir in rice flour; stir in all-purpose flour, one-third at a time, to make smooth dough. Divide in half; flatten into discs. Wrap and refrigerate until firm, about 1 hour.
Between waxed paper, roll out discs to about 1/4-inch (5 mm) thickness. Freeze on pans until firm, about 15 minutes.
Using floured 13/4-inch (4.5 cm) round cutter, cut out cookies, rerolling scraps. Place, 1 inch (2.5 cm) apart, on 2 parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, for about 14 minutes or until edges are light golden. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Filling: Meanwhile, in heatproof bowl over saucepan of barely simmering water, melt together chocolate chips, condensed milk and butter, stirring occasionally. Remove from heat; whisk in orange rind. Refrigerate for 30 minutes. Beat until consistency of icing, about 3 minutes. Refrigerate until cooled completely and thick enough to spread, about 30 minutes.
Reserve 1/4 cup (50 mL) of the filling. Spread about 1 tsp (5 mL) of the remaining filling over bottom of half of the cookies; top each with remaining cookies. Pipe reserved filling onto centre of each cookie. Let stand until dry, about 30 minutes.
Between waxed paper, roll out discs to about 1/4-inch (5 mm) thickness. Freeze on pans until firm, about 15 minutes.
Using floured 13/4-inch (4.5 cm) round cutter, cut out cookies, rerolling scraps. Place, 1 inch (2.5 cm) apart, on 2 parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, for about 14 minutes or until edges are light golden. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Filling: Meanwhile, in heatproof bowl over saucepan of barely simmering water, melt together chocolate chips, condensed milk and butter, stirring occasionally. Remove from heat; whisk in orange rind. Refrigerate for 30 minutes. Beat until consistency of icing, about 3 minutes. Refrigerate until cooled completely and thick enough to spread, about 30 minutes.
Reserve 1/4 cup (50 mL) of the filling. Spread about 1 tsp (5 mL) of the remaining filling over bottom of half of the cookies; top each with remaining cookies. Pipe reserved filling onto centre of each cookie. Let stand until dry, about 30 minutes.
Source
Canadian Living Magazine: December 2007
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