Low Sugar Chocolate Chip Orange Zest Shortbread Cookies
|Chocolate chip and orange zest shortbread cookies, low sugar|
Despite everyone telling me that you need to have that much sugar in baking to make it work, I have baked quite a few cakes and cookies with less than half the usual amount of sugar. Their texture all came out fine, and so did the taste. I made some Cherry & Orange Peel Christmas Shortbread Cookies a few years ago and they went down quite well with the elderlies, even with those who claim to have a sweet tooth. Since then, I have gained a few tips here and there from my friends who are veteran bakers, and I'm having a little experiment with this chocolate chip and orange zest shortbread cookies by substituting a small portion of the AP flour with corn flour and rice flour. If you can't get rice flour, just use corn flour, and vicé versa; if can't get either, just use all AP flour, it's fine too.
Why chocolate chip and orange zest? Simply because I do have some chocolate chips and lots of orange zest kept in store, and I think orange would go really well with chocolate, giving it a refreshing lift in taste.
Ingredients:250g softened salted butter (you can just use unsalted butter then add in a sprinkle of salt as you like)
Making the dough:
In a bowl, mix the all-purpose flour, corn flour and rice flour together.
In a large mixing bowl, mix butter and sugar together and mix till smooth and a little fluffy.
Gradually add in the flour mixture and gently fold with a spatula till all combined. Add in the chocolate chips and orange zest, and gently mix till they are evenly distributed in the dough.
|Core of baking parchment|
|Cut it up the long way then slightly pull it open|
Then carefully insert the rolled up dough into the cut up core. This way, the core will keep the dough in shape and not let the base get flat.
|The dough is kept in shape by the core.|