Ingredients
Instructions
- Lightly grease a 9-inch square pan with nonstick cooking spray and line with a sling of parchment paper.
- In a bowl of a food processor, pulse the sugar and orange zest together until fully combined. Add the flour and salt and blitz to combine.
- Cut the butter into pats and add to the flour mixture. Blitz until the mixture resembles fine crumbs and it holds together in a ball when squeezed in your hand.
- Transfer the dough to the prepared pan and press into an even layer. Cover and transfer to the refrigerator to chill for at least 30 minutes.
- Preheat your oven to 350℉.
- Bake for 15 minutes. Remove from the oven and using the tines of a fork, poke 8 rows of holes into the dough. Using a bench scraper or knife, score all the way through the dough between each row. Cut the rows horizontally in half so that you have 16 bars. Return to the oven and continue to bake until lightly golden brown, about another 15 minutes. Set aside to cool completely.
- Using the parchment paper sling, remove the shortbread from the pan. Carefully break the bars apart along the scored lines and set on a rack-lined baking sheet.
- Melt the chocolate in the microwave or over a pan of simmering water, then use a spoon to drizzle the chocolate over the bars. Scatter with sparkling sugar, if using, and allow the chocolate to cool and set before serving.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.