Kids in the Kitchen: Easy Chocolate-Orange Shortbread

Kids in the Kitchen: Easy Sugary Chocolate-Orange Shortbread Recipe

Kids in the Kitchen: Easy Sugary Chocolate-Orange Shortbread Recipe

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Baking Shortbread: Embracing the Kitchen Chaos.

Good Morning, Sisters!

It’s time for another peek into baking with the kids. I’m happy to say, this round was quite a bit easier on my anxiety than the last one.

Improvements, even if they’re little, are still important.

Today, I’m sharing a shortbread recipe that I tweaked one day after discovering all of my chocolate chips had vanished.

I’m still not 100 percent sure they didn’t grow legs and walk away, but I’m moving on (and keeping a better eye on the chips I’ve bought to replace them).

This recipe is a quick, easy, and versatile shortbread recipe that will work perfectly for gifts or gatherings this holiday season.

Bonus, it is simple enough for your children to do (mostly) on their own.

Quick and Easy Sugary Chocolate-Orange Shortbread Recipe

Shortbread Ingredients:

  • Aluminum Foil
  • Baking Spray
  • 1/2 cup plus 1 TBS granulated sugar
  • 1 cup softened unsalted butter
  • 1/2 cup powered sugar
  • 2 1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup dark bakers chocolate chopped (or mini-chocolate chips)
  • 2 teaspoons orange flavoring (or flavoring of your choice)
Kids in the Kitchen: Easy Chocolate-Orange Shortbread
Look at all that sprinkled sugar sparkle.

Shortbread Recipe:

Preheat oven to 325 degrees F.

Cover an 8×8 pan with foil, allowing the foil to hang over two of the edges.

Lightly coat with bakers spray (I use Crisco baking spray).

Sprinkle with 1 TBS of the granulated sugar.

In a stand mixer (or large bowl with handheld mixer) cream butter.

Add powdered sugar and beat well.

In a separate bowl stir together flour and salt before gradually adding it to the butter mixture.

Beat until well blended.

Stir in orange extract. Then fold in chocolate pieces.

When combined, press dough into the foil-lined pan.

Sprinkle sugar over the top.

Bake at 325 degree F for 40 minutes or until golden.

Cool for 30 minutes in the pan before lifting the foil edges and removing the shortbread.

Gently remove foil and slice into squares.

At this point, you can sprinkle even more sugar on top of your shortbread squares, or dip them in a bowl of sugar for a sparkly finish.

See, a super simple and quick shortbread recipe.

I hope you and your kiddos enjoy this recipe as much as my family does. If you experiment with it, I’d love to hear about it in the comments below.

Until next time,


For other great recipes check out here and here.

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