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introduction
These gluten free orange shortbread cookie sticks are guaranteed to become a new holiday favourite. They’re perfectly buttery, with a melt-in-the-mouth texture and a wonderfully intense orange flavour, thanks to the addition of both orange zest and orange juice to the cookie dough. They’re incredibly easy to make and perfect for dipping into coffee, cocoa or hot chocolate.
INGREDIENTS
Gluten free orange shortbread:
▢100 g (½ cup) caster/superfine or granulated sugar
▢zest of 2 medium oranges (Ideally, use organic unwaxed oranges.)
▢130 g (1 stick + 1 tbsp) unsalted butter, softened
▢1 tsp vanilla bean paste (or 2 tsp vanilla extract)
▢260 g (2 cups + 2½ tbsp) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn’t have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a kitchen scale for best results.)
▢60 g (½ cup) cornstarch (US)/cornflour (UK)
▢½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
▢½ tsp salt
▢40 g (2½ tbsp) orange juice, freshly squeezed
Chocolate dip:
▢150 g (5½ oz) dark chocolate (60-70% cocoa solids), melted (Ideally, use tempered chocolate. See the Notes section for more details.)
▢1-2 tsp melted coconut oil (optional)
INSTRUCTIONS
Gluten free orange shortbread:
Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a large baking sheet with parchment/baking paper.
Re-roll any scraps to make more cookie sticks, you should get about 36 in total.
Carefully transfer the cookie sticks onto the lined baking sheet. Make sure that they’re fairly straight and correct any bending.
You can arrange the cookie sticks fairly close together, as they don’t spread during baking.
Tip: The cookie sticks are easy to transfer with the help of a small offset spatula. However, you can also put them (along with the bottom parchment paper) into the fridge for 15-30 minutes, so that they firm up a bit. This will make them even easier to transfer.
Bake at 350ºF (180ºC) for about 15-18 minutes or until they’re light golden all over with only slightly darker, golden brown ends.
Allow to cool on the baking sheet for about 10 minutes, then transfer them to a wire cooling rack to cool completely.
Chocolate dip:
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