Orange and chocolate shortbread cookies
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
30
-
Cuisine
British
Orange and chocolate shortbread cookies
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These easy and delicious orange and chocolate shortbread cookies make a light, gluten free and dairy free snack for the weekend - Don't forget to add chili flakes for a spicy kick!
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Ingredients
- 1 coconut oil or vegan butter, 100 g, about 1 cup
- ½ cup golden caster sugar 100 g
- 1 tablespoon agave nectar
- orange grated, zest of 1
- 2 gluten-free flour 175 g, about 1 cup
- sea salt a pinch
- FOR THE GLAZE:
- 100 g dark chocolate 72%, good quality, dairy-free
- 1 tablespoon coconut oil
- chili flakes a pinch
Instructions
- Heat oven to 190C/fan 170C, and spray with oil a baking sheet.
- Beat the coconut oil with the sugar, agave, salt and orange zest and mix until light and creamy.
- Stir in the flour and mix together to form a dough.
- Divide the mixture into 30 tiny balls, or your preferred size, and arrange on a baking sheet covered with parchment paper.
- Press each ball flat with the tip of a round-bladed knife.
- Chill for 15 mins, then bake for 12-15 mins until light golden and cooked through.
- Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool.
- For the glaze: Melt chocolate and coconut oil in a heat-proof bowl set over a saucepan filled with simmering water, stirring until smooth. Remove from the heat, and stir in sugar
- Decorate the shortbread cookies with the chocolate glaze and decorate with chili flakes if desired. Allow to cool and set, then serve.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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