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Orange, White Chocolate + Walnut Shortcakes

1 ¾ cup flour 

½ cup sugar 

½ tsp baking powder

¼ tsp salt 

½ cup white chocolate chips 

⅓ cup walnuts - toasted + chopped 

1 TB orange zest 

2 sticks (1/2lb) butter - at room temp 

Orange Glaze

¼ cup fresh orange juice 

1 TB orange zest

1 cup powdered sugar 

Pre-heat your oven to 275 

Toss together all the dry ingredients. Work the butter in - it’ll take a moment but it’ll work in. Roll out 18-20 cookies and bake for 60-75 minutes. It’s low and slow to give them a crunchy and shortbread texture. You’ll know they’re done when the bottoms are golden, the tops are golden and if you break it open you see no raw dough in the middle. 

Let cool and top with the orange glaze. 


Note - if you’re dairy free you can sub dairy free butter for the butter and you can exchange white chocolate chips either for dairy free white chocolate chips or go for dark chocolate chips. If you’re gluten free I prefer Bobs Red Mill or King Arthur 1 to 1 gluten free flour.

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