Orange-Scented Scottish Shortbread with Dark Chocolate

By cheeserohan

Ingredients

• 12 Tablespoons ( 1 1/2 sticks) butter, at room temperature
• 6 Tablespoons granulated sugar
• 2 Tablespoons finely grated orange zest (from about 1 orange)
• 2 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1 cup dark chocolate chunks
• turbinado sugar (optional)

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 325F. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, combine butter, sugar, and zest by hand or with an electric mixer. Mix in flour and salt, then add chocolate chunks and mix until combined. Dough will be somewhat loose. Using your hands or a pastry ring, shape into an 8-inch circle about 3/4 of and inch thick; transfer to prepared baking sheet. Decoratively crimp edges, if you like. Using a fork, prick dough to mark 8 or 10 even wedges, pressing the tines through to the bottom.

3. Sprinkle with raw sugar, pressing down gently to ensure it sticks. Bake until golden brown around the edges, about 30 minutes. Cool completely on the sheet.