Orange Shortbread Cookie Sticks

subheading: Gluten free orange shortbread:

100 g (½ cup) caster/superfine or granulated sugar

zest of 2 medium oranges (Ideally, use organic unwaxed oranges.)

130 g (1 stick 1 tbsp) unsalted butter, softened

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

260 g (2 cups 2½ tbsp) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a kitchen scale for best results.)

60 g (½ cup) cornstarch (US)/cornflour (UK)

½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

½ tsp salt

40 g (2½ tbsp) orange juice, freshly squeezed

subheading: Chocolate dip:

150 g (5½ oz) dark chocolate (60 to 70% cocoa solids), melted (Ideally, use tempered chocolate. See the Notes section for more details.)

1 to 2 tsp melted coconut oil (optional)

Directions at theloopywhisk.com

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