Ingredients:

  • 1 cup (2 sticks / 225 g) cold, cubed Unsalted Butter
  • 1/2 cup (100 g) Caster Sugar (fine granulated)
  • 1 1/2 cups (180 g) All-Purpose (Plain) Flour
  • 1/2 cup (60 g) Cornflour (Corn Starch) OR Fine Rice Flour
  • 1/2 tsp (2.5 g) Fine Sea Salt
  • 1 tbsp (5 g) Orange Zest (from 1 large orange)
  • 1/2 tsp (2 g) Mixed Spice
  • 6 oz (170 g) Quality White Chocolate, chopped
  • 1 tsp (optional) Neutral Oil (e.g., coconut or canola)
  • Festive Sprinkles or Edible Glitter, as needed

Instructions:

  1. Sift Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornflour (or rice flour), salt, and mixed spice. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, beat the cold, cubed butter and caster sugar on medium speed until the mixture is light, pale, and fluffy (3 to 4 minutes). Scrape down the sides frequently.
  3. Add Flavouring: Mix in the orange zest until just combined.
  4. Incorporate Dry Ingredients: Reduce the mixer speed to low. Gradually add the flour mixture until the dough just comes together into large, shaggy clumps. Stop the mixer immediately when no dry flour is visible, ensuring you do not overmix.
  5. Form and Chill: Press the dough together briefly by hand, shape it into a flat disc, wrap tightly in cling film, and refrigerate for a minimum of 30 minutes (up to 2 hours) to prevent spreading during baking.
  6. Preheat Oven: Preheat your oven to 160°C / 325°F. Line two baking sheets with parchment paper.
  7. Roll Dough and Cut Shapes: Lightly flour your work surface. Roll the chilled dough to a uniform thickness of about 1/4 inch (6 mm). Use a small 1-inch cutter to punch out the shortbread bites. Place the bites on the prepared baking sheets.
  8. Dock: Use a fork or a skewer to gently prick each bite 2–3 times (this is called 'docking' and prevents air pockets).
  9. Bake: Bake for 15–20 minutes, rotating the trays halfway through. The bites are done when they are pale golden around the edges but still very light in the centre. Do not allow them to brown deeply.
  10. Cool Completely: Allow the shortbread to cool on the trays for 5 minutes before carefully transferring them to a wire rack to cool completely. They are extremely fragile while warm.
  11. Melt Chocolate: Melt the chopped white chocolate gently using a double boiler or in 30-second bursts in the microwave, stirring until completely smooth. Add 1 teaspoon of neutral oil if the chocolate seems too thick for dipping.
  12. Dip and Decorate: Dip one corner or the entire top of each cooled shortbread bite into the melted chocolate. Immediately decorate the wet chocolate with festive sprinkles or edible glitter.
  13. Set: Place the decorated bites on parchment paper to set fully (this takes about 15-20 minutes at room temperature, or 5 minutes in the fridge).