Chocolate Orange Shortbread Cookies | Slice & Bake
Prep: 15 mins | Cook: 15 mins | Total: 30 mins | Quantity: approx 50 cookies
1/2 cup (100g) dairy free dark chocolate chips
1/2 cup (60g) pecans
1 + 1/4 cups (275g) vegan butter
3/4 cup (160g) caster sugar
2 + 1/4 cups (300g) plain flour
1 tsp ground nutmeg
1 orange – grated zest only
Roughly chop the chocolate chips into as small pieces as possible
Do the same with the pecans, mix with the chopped chocolate and set aside
Beat together the butter and sugar using a stand mixer until pale and fluffy. If you do this by hand you'll need to use softened butter.
Beat or stir in the flour, nutmeg, grated orange zest and the chopped pecans and chocolate chips
Divide the dough roughly in half. Then form each half into a long sausage, wrapping in parchment paper, cling film or foil. Don't worry if the rolls are a bit bumpy before wrapping, once they're wrapped you can smooth the shape a little better
Chill the dough rolls. Ideally chill for at least an hour. You want the butter to harden again meaning the cookies shouldn't spread too much upon baking
When you're ready to bake, preheat your oven to 160 fan / 180 C / 350 F / Gas 4 and line 1-2 trays with parchment - dependent on how many cookies you want to bake!
Slice pieces around 1/2 inch (just over 1 cm) thick. You'll want to literally 'slice' with a sharp knife - use a sawing motion to cut the cookie rather than pushing the knife down. This is so you cut through any of the pieces of chocolate or nut rather than pushing them through the dough. Space them a little bit apart on the tray but they don't spread too much.
Bake for 15 minutes until just golden. The centres will still be a little soft but that's exactly what you want!
Leave to cool for just a minute or two before enjoying warm, freshly baked cookies!
Don't like/have pecans? Substitute for your favourite nut!
Nut allergy? Simple omit the nuts and add more chocolate chips! Or sprinkle in a few chopped pumpkin seeds for that crunchy texture. Maybe even finely chopped dried apricots for some extra citrusy zing!
The rolls of dough keep quite well in the fridge for a few days or you can put in the freezer to keep for longer if you're making them a while in advance of needing. To bake allow to defrost a little so that you can cut through the dough. They may also take 1-2 minutes longer to bake
Recipe by The Cook & Him at https://thecookandhim.com/recipes/chocolate-orange-shortbread-cookies-slice-bake/