Orange & zesty chocolate ginger shortbread
Bread
More chocolate intensity, yet not too sweet. The recipe is adapted from The Joy of Chocolate by Judith Olney - an old staple cookbook in my cupboard. Richer than biscotti but equally good with coffee, this is a cookie that melts in the mouth, and just a bite satisfies for a rich dessert. I make it easy on myself by foregoing the traditional shortbread mold, and rolling the dough refrigerator-cookie-style. Kick it up a notch with the addition of fresh ginger, cinnamon, orange zest and cardamom. . . and yum.
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