Citrusy Crisp Cookie Sticks (Impression)

Tender, orange-packed cookies dipped in dark chocolate—awesome alongside a cup of coffee or as a fancy sweet treat.

# Liste des ingrédients:

→ Orange Shortbread (Gluten Free)

01 - ½ cup (100 g) granulated sugar or superfine sugar
02 - Zest from 2 medium unwaxed oranges (organic preferred)
03 - 1 stick and 1 tbsp (130 g) softened unsalted butter
04 - 1 tsp vanilla bean paste or 2 tsp pure vanilla extract
05 - 2 cups and 2½ tbsp (260 g) gluten-free all-purpose flour
06 - ½ cup (60 g) cornflour or cornstarch
07 - ½ tsp xanthan gum (skip if already in your flour)
08 - ½ tsp fine salt
09 - 2½ tbsp (40 g) fresh orange juice

→ Chocolate Coating

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

# Étapes de préparation:

01 - Preheat your oven to 180°C (350°F) and set the oven rack in the middle. Cover a baking tray with parchment paper.
02 - Toss the orange zest with sugar in a big bowl. Rub them together using your fingers to squeeze out the oils from the zest.
03 - Add the soft butter and vanilla into the orange-sugar mix. Stir with a spatula or wooden spoon until everything's smooth, but don't whip the mixture.
04 - Sift in the gluten-free flour blend, cornstarch, xanthan gum, and salt. Mix it until crumbly. Pour in the orange juice and keep mixing until it turns into a dough. Knead it gently into a firm, non-sticky ball.
05 - Place the dough between two parchment sheets. Roll it out into a rectangle about 1 cm thick and a little over 12 cm wide. Trim the sides for clean edges and slice into 1x12 cm strips.
06 - Arrange the cookie sticks on the prepared tray so they're close but not touching. Bake for 15-18 minutes at 180°C (350°F) until lightly golden all over, with slightly darker edges.
07 - Let the cookies rest on the tray for around 10 minutes before moving them to a cooling rack to cool completely.
08 - If the melted chocolate's too thick for dipping, stir in 1 or 2 teaspoons of coconut oil. Pour the chocolate into a tall container for easier dipping.
09 - Dip half of each stick into the melted chocolate and shake off the extra. Lay them on parchment to set. For a fun look, drizzle leftover chocolate on top or sprinkle on decorations.

# Informations complémentaires:

01 - Use a kitchen scale to weigh your ingredients for the most accurate results.
02 - After shaping the cookie strips, chill them for 15-30 minutes in the fridge before transferring to the baking tray.
03 - To make the chocolate shiny and crisp, melt and temper it properly.
04 - Store the cookies in sealed containers in a cool, dry spot for up to 2 weeks.

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