Orange Shortbread Cookie Sticks (Print Version)

# Ingredients:

→ Gluten Free Orange Shortbread

01 - 100 g (½ cup) caster/superfine or granulated sugar
02 - Zest of 2 medium oranges, preferably organic unwaxed
03 - 130 g (1 stick + 1 tbsp) unsalted butter, softened
04 - 1 tsp vanilla bean paste or 2 tsp vanilla extract
05 - 260 g (2 cups + 2½ tbsp) plain gluten free flour blend
06 - 60 g (½ cup) cornstarch/cornflour
07 - ½ tsp xanthan gum (omit if already in flour blend)
08 - ½ tsp salt
09 - 40 g (2½ tbsp) freshly squeezed orange juice

→ Chocolate Dip

10 - 150 g (5½ oz) dark chocolate (60-70% cocoa solids), melted
11 - 1-2 tsp melted coconut oil (optional)

# Instructions:

01 - Adjust oven rack to middle position and preheat to 180°C (350°F). Line a large baking sheet with parchment paper.
02 - In a large bowl, combine sugar and orange zest. Use fingertips to rub zest into sugar to release essential oils.
03 - Add softened butter and vanilla to the orange sugar. Mix well with a wooden spoon or rubber spatula until combined, but avoid creaming or aerating the mixture.
04 - Sift in gluten free flour blend, cornstarch/cornflour, xanthan gum and salt. Mix until crumbly, then add orange juice and mix until dough begins to come together. Knead thoroughly until you have a smooth ball that holds together without being sticky.
05 - Roll dough between two sheets of parchment paper into a rectangle about 1 cm thick and just over 12 cm wide. Trim to make straight edges, then cut into sticks approximately 1 cm wide by 12 cm long.
06 - Transfer cookie sticks carefully to the lined baking sheet, arranging them close together. Bake at 180°C (350°F) for 15-18 minutes until light golden all over with slightly darker edges.
07 - Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire cooling rack to cool completely.
08 - If melted chocolate is too thick, add 1-2 teaspoons of melted coconut oil to achieve a smooth dipping consistency. Transfer chocolate to a narrow, deep container.
09 - Dip each cookie stick halfway into the melted chocolate. Gently shake to remove excess, then place on lined baking sheet. For extra decoration, pipe remaining chocolate in zig-zag lines over the dipped portion or add sprinkles.

# Notes:

01 - For best results, use a kitchen scale to measure ingredients precisely.
02 - To make transfer easier, chill shaped cookie sticks in refrigerator for 15-30 minutes before moving to baking sheet.
03 - For professional results, use tempered chocolate for the dip to ensure a shiny finish and proper snap.
04 - Store in an airtight container in a cool, dry place for 1-2 weeks.

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