Orange and chocolate shortbread cookies

Method

1. In the bowl of a stand mixer, or in a mixing bowl and using electric hand-held beaters, beat the butter just enough for it to reach a smooth consistency, without incorporating too much air. Beat in the orange zest and vanilla. Add the icing sugar and beat until combined. Finally, add the flour and beat until incorporated. Transfer the mixture to the work surface and bring together with your hands to form a dough. Flatten into a thick disc, wrap in cling film (plastic wrap) and refrigerate for at least 1 hour, or better still overnight.
2. Preheat the oven to 180°C. Line a baking sheet with baking parchment.
3. Roll out the chilled dough on a lightly floured surface to 4mm thick and, using a cutter of your choice, stamp out cookies and place them on the lined baking sheet. Bake for about 10–15 minutes until pale golden brown.
4. Leave to cool on the baking sheet. Meanwhile, put half the chocolate in a bowl set over barely simmering water, making sure the bowl is not touching the water, and allow to melt. Once melted, add the remaining chocolate and stir until melted and smooth.
5. Take one cooled cookie, dip one half into the melted chocolate and transfer to a tray lined with a sheet of baking parchment. Repeat with the remaining cookies. Transfer to the fridge for the chocolate to set, then bring the cookies to room temperature to serve.