Tested till perfect Orange Chocolate Shortbread Bites

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.

By Sarah Sparkes, Robin Hood Cookie Contest Honourable Mention

Source: Canadian Living Magazine: December 2007

  • rating starrating starrating starrating starrating star
  • Portion size about 36 cookies

Ingredients

  • 1 cup 1cupunsalted butter, softened
  • 3/4 cup 3/4cupicing sugar
  • 1 tsp 1tspgrated orange rind
  • 1/2 cup 1/2cuprice flour
  • 1-3/4 cups 1-3/4cupsall-purpose flour

Filling:

  • 3/4 cup 3/4cupchocolate chips
  • 1/3 cup 1/3cupsweetened condensed milk
  • 1/3 cup 1/3cupunsalted butter
  • 1 tsp 1tspgrated orange rind
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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.

Nutritional Information Per cookie: about

cal 127 pro 1g total fat 8g sat. fat 5g
carb 13g fibre 0 chol 19mg sodium 5mg

% RDI:

calcium 1 iron 3 vit A 6 folate 6
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