1/3-1/2 cup (50g) granulated sugar*
1/2 cup (100g) unsalted butter
3/4 cup-1 cup (175g) all-purpose flour*
1 tbsp. orange zest, grated
1/4-1/2 cup (25-50g) semi-sweet or milk chocolate chips*
About Flour and Chocolate Chip Amounts:
Depending on your taste, you may want to adjust the amount of the chocolate chips in the recipe, alittle more or a little less than stated. I found that between 1/4 cup and 1/2 cup was just about the right amount.
The amount of flour is something you will have to judge when you are making the dough. I used a little under a cup, and that was fine.
As far as the sugar amount in this recipe, that also depends on your taste, between 1/3 and 1/2 cup is what I used.
Preheat oven to 350 degrees F (180 C). Lightly butter shortbread mold or baking pan.
Cream sugar and butter together. Add flour a little at a time, mixing well between each addition, until all the flour has been incorporated. Stir in the grated orange zest and the chocolate chips, knead the mixture to form a smooth dough and press into a 7-inch (18 cm) shortbread mould or baking pan.
Bake in 350 degree F (180 C) oven for 25 minutes until light golden brown. Mark shortbread into 6-8 pieces while still hot and if desired, dredge with confectioners' sugar when completely cold.
May be stored in an airtight container for up to one week or in a freezer for up to 6 months.
Makes: 6-8 slices of shortbread.
Photograph taken by Diana Baker Woodall© 2002
Date: October 16, 2002