Sunday, February 8, 2009

Terry's Chocolate Orange Shortbread

A special Valentine treat. This is a recipe I nicked from my coconspirator Kristen Couse of Cakehouse. Instead of espresso, I turned it into a Terry's Chocolate Orange shortbread. I use whole wheat flour to lower the Glycemic Index and my guilt of using 2 sticks of butter.

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The Dish
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Whole wheat flour - 2 cups
Butter - 2 sticks unsalted = at room temperature
Sugar - 2/3 cup
Vanilla - 2 tsp
Salt - 1/2 tsp
Orange zest - 1 tbsp

Baking chocolate - 6 oz

1- Mix butter and sugar in a mixing bowl. Mix well.
2- Add vanilla, salt, orange zest and flour until all the ingredients are well combined.
3- Make 2 balls out of the dough. Put them in plastic wrap and chill in refridgerator for 2 hours.
4- Cut the dough into 12 wedges for each dough ball. You will have 24 wedges all together.
5- Prick some holes on the dough. Place them at least 1" apart on an un-greased baking plate.
6 - Bake the wedges on low (300 deg F) for about 18 minutes or until the edges are pale golden brown.
7- While the shortbread are cooling. Melt the chocolate in the microwave for about 2 minutes.
8 - Shmear half of the shortbread with the melted chocolate or decorate it as you like it.

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The Ceramic
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The plate is a creation of mine. It's called "Love Isn't". It is inspired by a poem read by a friend, Ant Phillips, at my wedding.
You can read the poem here.

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