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Chocolate Orange Canada Cornstarch Shortbread Cookies

1 cup plain flour
¾ cup icing sugar
½ cup Canada cornstarch (or any other brand)
¼ cup cocoa powder
1 cup butter, softened
Finely grated zest from 3 oranges
Pieces of crystallised ginger

Method:


Preheat the oven to 150 C or 300 F.


Sift together the flour, icing sugar, cornstarch and cocoa powder.


Blend in the softened butter and orange zest into the dry ingredients, until a soft dough is formed. I like to use my fingers for this, but you can also use a wooden spoon or a fork.


Chill the dough for about half hour. You don't have to do this, but it helps stiffen it a bit, so you can roll it out easier.


Grease your palms with a little butter, then shape the dough into 1 inch balls.


Line a cookie sheet with some parchment paper, then gently place the balls on the sheet, leaving 2 - 3 inches between them. If you are not using the crystallised ginger, you can use a greased fork to press down gently on them.


If using, press the crystallised ginger pieces into the middle of the shaped balls.


Bake in the preheated oven for 20 minutes.


The cookies will be soft coming out of the oven, so let them cool on the baking sheet, before sliding them off very gently.


Store in an airtight tin. These cookies can also be frozen. Thaw before eating.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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