A sweet crumbling orange flavoured cookie coated in a rich dark and creamy white chocolate.
Perfect for a little tea break, or served as an after dinner treat. These little chocolate coated cookies should be a big hit with your guests. Making the cookies is easy, dipping them and getting the coating even can be a bit tricky. Your best bet is buying good quality chocolate, to make the process a little easier, but if costs are a problem, then cheaper chocolate will work just as well. It is chocolate after all! To make these you will need a few bits of equipment to make the job a little easier; a cooling wire rack, a large flat spatula and circular pastry cutters.
To make these you will need the following ingredients:
4 oz. unsalted butter
3 oz. Golden Caster Sugar
1 large egg yolk
7 oz. Wholemeal plain flour
2 teaspoons orange extract
1 teaspoon grated orange rind
100g Dark Chocolate (preferably over 60% cocoa)
100g White Chocolate
First preheat your oven to 200°c/Gas mark 6/400°F. Take a large baking sheet and grease it with a little butter. This will make your job easier when it comes to taking the cookies off once they are cooked.
In a large mixing bowl, cream together the butter and caster sugar until the mixture is pale, fluffy and light. Add in the egg yolk and mix until it is all combined. Drop in the orange extract and orange rind and mix again. Next, sieve the flour into the bowl bit by bit, making sure to combine it in well. Once all the flour is in the bowl, knead with your hands to form soft dough. It will hold its shape but will easy pulled apart. Make sure everything has been mixed in thoroughly.
On a floured surface, roll out the dough to about 3mm thickness. Take a cutter, and cut shapes from the dough. The best size to use for this recipe is a 2 inch dia cutter. Once the shapes are cut, carefully place them on the greased baking sheet, space about 3cm between. Pop them in the preheated oven for 12-15 minutes until golden brown and hard to the touch. Keep an eye on them, they burn easily.
Remove the cookies from the baking sheet and place them on the cooling rack for 10-15 minutes. Place the rack onto kitchen towel to prevent mess when decorating with chocolate. Once the biscuits have cooled, place the dark chocolate in a mug and melt in the microwave in 30 second time increments. Keep an eye on the chocolate to make sure it doesn’t burn or dry out. Once it’s melted gently take a cookie, dip one edge into the mug until a whole half is covered and pull it out. Using a spoon, even out the chocolate layer trying to cover areas that have been missed. Lay the biscuits back onto the rack and leave to let the chocolate harden. Do this with all the biscuits.
Once the dark chocolate has cooled and hardened, place your white chocolate in another mug and repeat the melting process, making sure to keep an eye on it. Repeat the dipping process, preferably using tongs as your fingers will melt the dark chocolate side. If you prefer, simply drizzle the white chocolate over the top and smooth out using a spatula. This means you’ll have one small part of your cookie that won’t be covered in chocolate but it saves on time.
Leave the cookies to cool for 30-40 minutes. Then wrap each cookie individually in a square of foil to keep them from rubbing against each other and smudging.
This recipe was produced by Barrie from Oakhouse Foods – delicious ready meals delivered to your home.