Detailed step-by-step recipe with photos: Step 1
-
Prepare all ingredients. The butter should be soft — you need to take it out of the refrigerator in advance. Wash the oranges thoroughly with a brush; we will cook them with the peel on.
-
Step 2
Cut the oranges into thin rings, 3-4mm thick.
The thinner the rings, the faster they will cook and the softer the skin will be.
-
Step 3
Place the rings in a deep bowl, pour boiling water over them and set aside for 10 minutes.
This is necessary to bring the orange peel to softness. It is not necessary to close the lid, just pour it in.
Watch the master class “HOW TO SPEND NO MORE THAN 1 HOUR A DAY IN THE KITCHEN AND AT THE same time feed everyone tasty and healthy”👉🏻HERE
-
Step 4
Prepare the dough. In a deep bowl, thoroughly mix the butter, salt, sugar and yolk.
It is convenient to do this with a fork or a mixer.
-
Step 5
Add sifted flour and baking powder to the butter mixture in parts. Add one part, mix until smooth, add the second part with baking powder and knead into a soft dough.
It should be soft and not stick to your hands. There is no need to knead for a long time, just until smooth.
-
Step 6
Wrap the dough in film and put it in the refrigerator until the oranges are ready for 40 minutes.
-
Step 7
Boil water, add sugar and cinnamon, stir. Boil water over medium heat for a couple of minutes until the sugar dissolves.
Cinnamon can be used dry or in stick form. Star anise also works well.
-
Step 8
Add oranges to syrup. Stirring, cook over medium heat without a lid. To achieve a soft crust, check the oranges for softness every 5 minutes.
The time depends on the thickness of the peel; my oranges took about 15 minutes. You can check for softness with a fork.
-
Step 9
Preheat the oven to 120 degrees, top-bottom mode. Place oranges on parchment paper on a baking sheet. Bake on one side for 20 minutes.
-
Step 10
After 20 minutes, turn the oranges over and bake for another 20 minutes. Remove the finished oranges to cool to room temperature.
Make sure that the sugar on the oranges does not start to burn. If the oranges start to darken, it's time to pull them out.
-
Step 11
Remove the dough from the refrigerator and roll it into a thin layer.
It is convenient to roll it out immediately on the parchment on which you will bake the cookies, or on film so that it does not stick. I don’t recommend sprinkling flour on this dough, as you can easily overdo it with the amount, and the dough will turn out tough from too much flour.
-
Step 12
Preheat the oven to 180 degrees. Using a glass, cut out circles the size of the orange slices. Place on a baking sheet.
-
Step 13
Place the oranges on the dough, pressing in slightly. Bake in an oven preheated to 180 degrees for 10-12 minutes.
-
Step 14
Carefully transfer the finished cookies from the baking sheet and cool.
It is convenient to use a grill for this. It is important to cool the cookies before frosting to prevent the frosting from dripping.
-
Step 15
For the glaze, melt the chocolate in the microwave or in a water bath.
If using a microwave, microwave in 30-second bursts, stirring the chocolate each time and checking to make sure it hasn't started to burn. A water bath works like this: fill the pan with water about halfway. Place a deep heat-resistant bowl on top so that it does not touch the water. Place over medium heat, add chocolate and stir until cooked.
How to melt chocolate
-
Step 16
Cover the cooled orange cookies halfway with warm chocolate and place on a board lined with foil or parchment. Place in the refrigerator until hardened.
-
Step 17
Cookies with orange on top are ready. Check the readiness of the cookies by gently touching the chocolate layer — it should completely harden. Enjoy your tea!
📌 For other proven shortbread recipes, SEE 👉🏻 HERE
