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Chocolate and orange are two of my favourite flavour combinations!
But I know it’s not for everyone so I wanted to share a recipe with you that offers you a little bit of leeway in whether or not you want the addition of chocolate and if so, what kind.
Personally, I love dark chocolate but you may want to try some white chocolate.
Try adding a little bit of ground cinnamon to offer a little bit of spice to the flavour.
We often associate cinnamon with Christmas, making it a great addition for festive baking but of course, feel free to add it at any time of the year!
And why not try sprinkling a little sea salt or perhaps some more orange zest for a little added texture before serving!
Makes: 20+ Biscuits
Prep time: 15 mins
Cook time: 8-10 mins
Total time: 2 hours 55 mins (2 hours 30 minutes rest time)
- 200g Plain Flour
- 200g Chocolate
- 130g Unsalted Butter, room temperature
- 100g Caster Sugar
- 1 Large Egg
- 1 Large Orange, zest only + extra for decoration
- 1/4 tsp Baking Powder
- Pinch of Kosher Salt
- 1 tsp Vanilla Extract
- 2 tbsp Orange Juice
- 1/2 tsp Ground Cinnamon
- Sea salt flakes
- Electric mixer
- Large mixing bowl
- Wooden spoon/Spatula
- Rolling pin
- Parchment paper
- Add the butter and sugar to a mixing bowl and cream together.
Make sure that your butter is room temperature before doing this as not only do you want it to be easier, but you want it to be light and fluffy.
- Beat in your egg before adding the orange zest and vanilla.
Try adding some ground cinnamon to create a Christmas biscuit!
Next, add the flour, baking powder and pinch of salt and mix together until it forms a smooth, stiff dough.
Cover and place in the fridge for 1-2 hours until firm.
- Preheat oven to 180°C/350°F/Gas mark 4
Lightly dust your worktop with some flour and roll out your dough.
You want it to be around 0.5-1cm thick.
Cut out your biscuit shapes and lay then on your lined baking tray, making sure to leave a little space in between each piece.
- Bake for 8-10 minutes before placing on a wire rack to cool.
- Break your chocolate into pieces and add to a heatproof bowl.
Melt your chocolate either in the microwave using short 15 second bursts or by placing the bowl above a saucepan of boiling water.
Remove from the heat and dip your cooled biscuits halfway into the chocolate to coat.
Try topping with some added orange zest or by sprinkling some sea salt flakes before allowing to set.
Store in an airtight container for between 3-5 days.
If you want to make a batch for later then cut out your biscuit shapes, store carefully and these can be frozen for up to 3 months. Allow to defrost before baking or bake from frozen but add a couple of minutes extra to the time required.