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Chocolate and orange biscuits
Chocolate and orange biscuits
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Rich chocolate and zesty orange come together in David Prior's sensational cookies.
Ingredients:
  • 450g plain flour
  • 100g cocoa powder
  • 10.00 gm baking powder
  • 225g unsalted butter, softened
  • 275g caster sugar
  • Grated zest of 1 blood orange or regular orange
  • 1 egg, plus 1 extra egg yolk
  • Pared rind of 5 blood oranges or regular oranges, pith removed
  • 660g caster sugar
Instructions:
  • To make candied peel, gently simmer rind in a pan with cold water until it can be pierced with a knife easily. Drain and repeat this process twice. Cut into 1cm-thick slices and return to the pan with sugar and water, simmer until translucent. Let it rest, drain, and dry on a baking tray. Coat in sugar and store in the fridge.
  • Preheat the oven to 180°C. Combine flour, cocoa, baking powder, and 1/4 teaspoon salt in a bowl. Finely chop 1/2 cup of candied orange peel.
  • Cream the butter, sugar, and zest until light and fluffy. Add the egg and extra yolk, then gradually mix in the flour mixture and chopped peel until just combined. Shape the dough into two 5cm-diameter logs, wrap in plastic, and refrigerate for 30 minutes (or freeze for up to 2 months).
  • Slice the dough into 5mm-thick pieces and place them on 4 baking trays lined with parchment paper, ensuring they have space to expand. Let them come to room temperature, then bake for 7-8 minutes or until fully cooked. Allow to cool before serving with the extra candied peel.

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