Again—shortbread for the win. These were super easy to make, just a tiny bit more effort than some other shortbread recipes since I melted a little chocolate and added some orange zest on top, but honestly, that extra step made them feel kind of special.

It starts off by mixing the sugar and orange zest together (which already smells incredible), then beating in the butter until everything’s soft and a little fluffy. After that, you add in the flour and chocolate chips and once the dough starts forming clumps, you bring it together by hand. I rolled mine out to about 1cm thick, cut them into circles, and chilled them on a tray for about an hour to help them hold their shape.

After baking, I let them cool just slightly before drizzling over some melted chocolate and finishing with a little more orange zest. The end result was buttery and crumbly, with those little bursts of chocolate and citrus. They were absolutely delicious and I think they’ve officially become one of my husband’s new favorite cookies. Definitely one I’ll be making again.

Recipe Used: Moves and Bakers