I used to work in a bakery.
Actually, I worked in two, simultaneously: one franchise and one local. Working at the local bakery was awful (you can read all about it here, if you like). I would only do it again, if: 1) I owned the bakery, or 2) see #1.
It wasn’t all for naught. I really learned a lot (forgive my faux rhyming skills).
Just a few lessons I learned while working at the franchise bakery
1) First impressions are a real thing. Don’t be that person who didn’t immediately wash her dishes the first time around. The stigma will stick and spread like wildfire. Further attempts to be a fastidious dishwasher will be unanimously ignored.
2) Always wear the long oven mitts. Burning you forearm on a super hot baking sheet may be a rite of passage, but that shit hurts…and bulbous scar tissue is about as sexy as an adult wearing a onesie.
3) Quality is key. I don’t care if your business is “circling the drain”, baking with imitation vanilla is not only gross, it’s deceitful. Plus, if you do, you will lose the respect of your employees which is
just almost as important as the quality of your product.
Perhaps, my experience would’ve been pleasant if baking orange chocolate chip shortbread were part of my duties. This shortbread is simple, but heightened by the addition of orange zest.
To obtain the most flavor from the orange zest you must grind it with the sugar, until it’s moist and fragrant. The result is a light, crispy cookie with a smooth, citrus finish. It pairs nicely with your afternoon tea or have it alone, as a bedtime snack.
And if you break one or two, don’t worry about it. I promise they’ll still be just as good.
Recipe for Orange Chocolate Chip Shortbread
- 1½ sticks unsalted butter, softened
- 1¾ cup all-purpose flour
- ½ cup sugar
- zest of 2 large oranges, ~5 tsp
- ⅛ tsp salt
- ½ tsp vanilla extract
- ¼ cup semi sweet mini chocolate chips
- Combine flour and salt in small bowl.
- Gather orange zest and set aside.
- Place sugar in mixer bowl. Add zest.
- Use back of spoon to mash zest and sugar together.
- Continue to mash until the sugar is moist and fragrant.
- Add butter and vanilla. Mix on low for 1 minute.
- Add the flour with salt and mix until just combined.
- Fold in mini chocolate chips.
- Form dough into a flat disc and chill for 30 minutes.
- preheat oven to 350 degrees Fahrenheit.
- Roll dough into until ½ inch thick.
- Use 2 inch cutter to make cookies.
- Put cookies on a sheet pan and chill for another 10 minutes in the freezer(this reduces spreading while baking).
- Bake for 25-28 minutes or until bottom of cookies are golden brown.
- Cool completely and serve.