Orange and chocolate shortbread cookies
These easy and delicious orange and chocolate shortbread cookies make a light, gluten free and dairy free snack for the weekend - Don't forget to add chili flakes for a spicy kick!
Serving: 30
Ingredients
- 1 cup/ 100g coconut oil, or vegan butter,
- ½ cup /100gr golden caster sugar
- 1 tablespoon agave nectar
- zest of 1 orange, grated
- 2 cup/175g gluten-free flour
- a pinch of sea salt
- For the glaze:
- 100 g 72% good quality dairy-free dark chocolate
- 1 tablespoon coconut oil
- a pinch of chili flakes
Instructions
- Heat oven to 190C/fan 170C, and spray with oil a baking sheet.
- Beat the coconut oil with the sugar, agave, salt and orange zest and mix until light and creamy.
- Stir in the flour and mix together to form a dough.
- Divide the mixture into 30 tiny balls, or your preferred size, and arrange on a baking sheet covered with parchment paper.
- Press each ball flat with the tip of a round-bladed knife.
- Chill for 15 mins, then bake for 12-15 mins until light golden and cooked through.
- Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool.
- For the glaze: Melt chocolate and coconut oil in a heat-proof bowl set over a saucepan filled with simmering water, stirring until smooth. Remove from the heat, and stir in sugar
- Decorate the shortbread cookies with the chocolate glaze and decorate with chili flakes if desired. Allow to cool and set, then serve.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.