Today I plan to make a triple batch of these, or possibly even 6 batches. I need to make 10 in total, I believe. This is such a simple yet elegant crowd pleaser.
2 1/2 – 3 c cake flour
3/4 c icing sugar
1 TB grated orange zest
1 tsp ground ginger
1/2 tsp salt
1 1/2 c soft butter
4 1-inch squares of semi-sweet chocolate, chopped
1 tsp shortening
In a large bowl, combine flour, sugar, orange zest, ginger and salt. Cut butter in small peices and knead in with hands.
Let rest 10 min then toss back and forth between hands until it holds together like regular cookie dough.
Pat into 8″ round cake pans. Prick evenly with a fork.
Bake 40 min at 325 til golden brown. Immediately cut each pan into 16 wedges. Cool and remove from pans.
Melt chocolate and shortening, dip the wedges into the chocolate. If you dip them tip first, held at an angle, and leave the top undipped you’ll make an elegant slanted chocolate covering.
Store in fridge.
To freeze, freeze before dipping. I’m going to try melting the shortening and chocolate in our crock pot since that will keep it warm and soft for the more than 300 of these I’ll be dipping.