Indulge in British Bliss: Easy Chocolate-Dipped Orange Shortbread Cookies for Tea Time

Experience a taste of England with these melt-in-your-mouth Chocolate-Dipped Orange Shortbread Cookies. Perfectly paired with a warm cup of tea, these delightful treats will instantly transport you to a cozy British afternoon, making you feel like royalty.

Have you ever experienced that unique longing for a place you’ve visited, a profound sense of nostalgia for experiences rather than a true “home”? While languages like German offer ‘Sehnsucht’ or Welsh ‘Hiraeth’ for such deep yearning, there isn’t one perfect English word. Yet, this feeling perfectly encapsulates my sentiments about Ireland. To be fair, I did live there for four months while attending the University of Limerick, so the connection runs deep.

I often find myself reminiscing about my time in Ireland, largely because studying abroad was such a transformative period of my life. However, I rarely delve into the broader travel experiences I had while overseas. The sheer ease of hopping on a plane for a weekend trip to mainland Europe was incredible. Given my student budget, I primarily explored nearby gems: England, Scotland, and Wales, collectively known as Great Britain.

My travels through Great Britain felt remarkably similar to my time in Ireland for two distinct reasons. Firstly, everyone drove on the left side of the road. Even after four months of daily exposure, it remained a constant, sometimes startling, reminder of being in a different country. Secondly, and perhaps more charmingly, everyone absolutely adored tea. This widespread love for tea truly struck me. Before this trip, I was never a big tea drinker. But upon my return to the U.S., I immediately bought a box of Earl Grey, eager to maintain a small piece of that cultural immersion.

The Enduring Charm of Tea Time and British Baking

Fast forward seven years, and that love for tea still lingers. While it hasn’t replaced my daily coffee ritual, drinking tea has become a cherished moment of relaxation for me. Whether it’s an afternoon pick-me-up to combat the mid-day slump, a comforting mug on the couch after a long and stressful day, or a warm beverage shared during an evening chat with a friend, tea offers a pause, a moment of calm reflection. And, as any true Brit would agree, you simply cannot have a proper tea time without a quintessential British-inspired treat, such as my exquisite Chocolate-Dipped Orange Shortbread Cookies.

Shortbread cookies are more than just a sweet treat; they are a revered tradition in British baking. These “biscuits,” as they are known across the pond, are famously melt-in-your-mouth, buttery, and utterly delightful. They are the perfect accompaniment to a steaming cup of tea, offering a simple yet profoundly satisfying experience. Their humble origins in Scotland, where they were originally baked from leftover bread dough, have evolved into a beloved classic enjoyed throughout the United Kingdom and beyond.

Inspiration Strikes: From Jaffa Cakes to Zesty Shortbread

As I brainstormed flavor combinations for these shortbread cookies, my mind immediately drifted to my favorite cookie in the entire world (that isn’t a chocolate chip cookie, mind you!) – Jaffa Cakes. Never heard of them? That’s likely because they are quite difficult to find in the U.S. For the uninitiated, Jaffa Cakes are an iconic British biscuit featuring a soft sponge cake base, topped with a vibrant, zesty orange jelly, and enrobed in a layer of rich, dark chocolate. I bet I could devour an entire box in under five minutes! Their unique combination of textures and flavors is truly addictive.

Since these elusive delights aren’t readily available where I live, I decided to pay homage to their incredible flavor profile by incorporating the beloved chocolate and orange combination into my shortbread recipe. Although these cookies offer a completely different texture and form than Jaffa Cakes – being a crumbly shortbread rather than a light sponge – the resulting fusion of citrus and chocolate was absolutely divine. They were, in a word, pretty darn good.

Mastering the Melt: Tips for Perfect Chocolate Dipping

One of the most enjoyable (and arguably the messiest) parts of creating these orange shortbread cookies is the dipping process. Achieving maximum chocolate coverage and a beautiful finish requires a bit of technique. You’ll want to find a narrow yet deep enough container to dunk your cookies effectively. This ensures that a good portion of the shortbread can be submerged without needing an excessive amount of melted chocolate.

I personally found that a narrow coffee mug worked perfectly for me, allowing me to achieve excellent coverage with just two ounces of melted semisweet chocolate. However, if your chosen container is a bit wider, you might need to melt up to four ounces of chocolate to ensure it’s deep enough for dipping. The key is to have sufficient depth, otherwise, the chocolate won’t coat the cookies properly, leading to uneven results. For best results, use good quality chocolate chips or finely chopped bar chocolate, and melt it gently either in the microwave in 30-second intervals, stirring each time, or over a double boiler to prevent scorching. Once dipped, let the excess chocolate drip off before placing them on parchment or wax paper to set.

It’s truly hard to believe that it’s already been seven years since my study abroad adventure. In my mind, it feels like just yesterday, and every day I yearn to go back and immerse myself in those vibrant experiences all over again. Well, if I can’t physically go there, then I might as well bring a piece of it here, right? These delightful shortbread cookies and a comforting cup of tea are my perfect solution.

Now, I just need to tune into BBC, perhaps catch an episode of a classic British drama, and for a few blissful moments, I can pretend I’m back in my university housing unit in Ireland, savoring the simple joys of European life. It’s amazing how a scent, a taste, or a sound can transport you across continents and years, proving that food truly is a universal language of memory and comfort.

Chocolate-Dipped Orange Shortbread Cookies

Yield:
16 squares

Melt-in-your-mouth Chocolate-Dipped Orange Shortbread Cookies served with tea will instantly transport you to England and make you feel like royalty.

Ingredients

• 1/2 cup (1 stick or 4 ounces) unsalted butter, softened
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon orange zest
• 1/4 teaspoon orange extract
• 1 cup + 2 tablespoons all-purpose flour
• 2-4 ounces semisweet chocolate, chopped

Instructions

1. Preheat oven to 300F (150C). Line an 8×8 inch pan with parchment paper, leaving an overhang on two sides to easily lift the shortbread out later.
2. In a large mixing bowl, using an electric mixer, beat together the softened unsalted butter, granulated sugar, salt, fresh orange zest, and orange extract until the mixture is light, creamy, and smooth, which should take about 2-3 minutes.
3. Gradually add the all-purpose flour to the butter mixture, beating on low speed until just combined. Be careful not to overmix, as this can develop the gluten and make the shortbread less tender.
4. Press the dough evenly into the bottom of the prepared 8×8 inch pan, forming a smooth, compact layer. If desired, use a fork to prick holes across the top for a traditional shortbread appearance. Bake for 30-35 minutes, or until the edges are lightly golden brown. Let the shortbread cool in the pan for 15 minutes before cutting it into squares using a pizza cutter or a sharp knife*. Cool completely on a wire rack before proceeding to the next step.
5. In a heatproof bowl, melt 2 ounces of semisweet chocolate. You can do this in the microwave (in 30-second intervals, stirring between each) or over simmering water on the stove (creating a double boiler). If necessary, pour the melted chocolate into a narrow yet deep bowl or cup** for easier dipping. Dip each corner of the shortbread into the melted chocolate, allowing any excess to drip off, then place them on parchment or wax paper to harden. If you find you need more chocolate, melt the remaining 2 ounces and repeat. Once the chocolate is fully set, store the cookies in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.

Notes

*It’s best to cut the shortbread while it is still warm. If you wait until it’s completely cool, it may crumble and won’t cut as neatly.

**The width of your dipping container will determine how much chocolate you need. I used a small, narrow coffee mug and only 2 ounces of chocolate was sufficient for dipping. If your container is wider, you may need more.

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