Chocolate Orange Shortbread

Directions

1. Lightly grease the sides of and line a 9″ x 12″ traybake tin with parchment paper allowing a 2-3” overhang. 
   
2. In a large bowl, combine ½ cup sugar, the orange zest and rub together with your fingers to release the orange oils into the sugar. Add in the flour, semolina, rice flour, and salt. Whisk together to further combine. 
3. Add in the cubed butter and rub together with your fingertips, or a pastry cutter, until the mixture is just beginning to bind together. Every so often do a quarter turn of the bowl to make sure you’re using all the dry mixture. You’ll want a texture somewhere between breadcrumbs and damp sand before you stop. Be wary of overworking the butter into the mixture – you want to avoid a dough that is feels slimey from the butter melting too much into the dry ingredients. 
4. Add the chocolate chips and gently fold through the butter crumb mixture. 
5. Tip the crumb mixture into your prepared tin and press the dough so that it forms a solid, even layer. Level the surface with the back of a spoon or measuring cup, making sure the mixture is evenly spread and level. 
6. Refrigerate for 30 minutes minimum. 
7. Preheat your oven to 325°F. 
8. Remove the chilled dough from your fridge and using a knife, or pizza cutter, score the shortbread into 24 rectangular pieces (2 cuts by 7 cuts) taking care not to actually cut the full way through the dough layer. 
9. Bake the dough for 30- 35 minutes or until a very pale golden brown, and deeper golden brown at the edges. 
10. Leave rest for 5 minutes, then cut with a knife, or pizza cutter, at the score lines you previously made, cut to the bottom of the pan to complete the cut the full way through. 
11. Dust with the remaining fine sugar and leave the full slab of shortbread to cool in the tin for 15 minutes. Carefully lift the fingers out of the tin with a palette knife or the parchment paper overhang and finish cooling on a wire rack. 
12. Keep in an airtight container for up to 1 week.