- 225g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 80g icing sugar
- 1 orange, zested and ½ juiced
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 300g self-raising flour
- 40g cocoa powder
- 175g dark or milk chocolate, chopped
Chocolate as we know it in pressed…
- 40g chopped candied orange peel
- 5 strips sugared candied orange peel, each cut into 5 pieces
- 1-2 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
Beat the butter with an electric whisk until it is light and fluffy, then beat in the icing sugar a little at a time, adding the orange zest and 1 tbsp orange juice. Beat in the flour and cocoa a little at a time, then mix in the chocolate and orange peel and 1-2 tbsp milk.
Divide the mixture into two, pat each into a rough log shape on a piece of non-stick wrap or baking parchment, then use the wrap to help you shape each piece into a log around 15cm long. Chill until firm, about 2 hrs (see tip, below).
Heat the oven to 180C/160C fan/gas 4. Line two baking sheets. Cut ½cm-thick cookies from the dough and lay them on the baking sheets, leaving space so they can puff up and spread. Put a piece of sugared candied orange on top of each. Bake for 10-15 mins or until the cookies are puffed. Cool on the sheets for a couple of mins before sliding them onto a wire rack. Will keep for two to three days in an airtight container.
Make the dough aheadThe cookie dough logs keep for five days in the fridge or freezer. Cut and bake in batches as needed.