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November Recipe of the Month

November 2015

Orange Chocolate Chip Shortbread

1 cup flour
1/2 cup cake flour
3/4 cup powdered sugar
1/8 tsp. salt
1/3 cup mini chocolate chips
1-1/4 tsp. grated fresh orange zest
1-1/2 tsp. fresh bay leaves, very finely minced (cut out and remove stem and center vein)
3/4 cup butter

In a bowl, thoroughly stir together flour, cake flour, powdered sugar, salt, and chocolate chips. Set aside.

Preheat oven to 325 degrees F. In mixer bowl, beat the butter, orange zest and bay at high speed until light and fluffy. Add flour mixture. Mix on low speed until all ingredients are moist and mixture forms a ball. Don't over mix.

Press dough into a greased 9-inch cake pan. Bake 34-37 minutes, until pale golden in color. Cool to lukewarm.

Cut into 12 wedges. Cool completely, and then carefully remove from pan. Dust lightly with powdered sugar before serving.