Spiced Biscuits with Orange & Dark Chocolate
A buttery, shortbread-like biscuit. Dipped in dark chocolate and spiced with cinnamon and orange peel. Dairy and egg free so suitable for vegan.
Servings: 20 biscuits
Ingredients
- 125g butter - from the fridge, chopped into cubes
- 125g granulated sugar
- 1 tsp vanilla extract
- 250g plain flour
- 1 tsp baking powder
- 1 tsp cinnamon
- Zest of 1 orange
- 100g dark chocolate
Optional toppings
- 15g crystallised ginger - chopped
- 15g chopped nuts
Instructions
- Cream the butter, sugar and vanilla extract together. In a separate bowl, combine the flour, baking powder, half the orange zest and cinnamon then mix the dry ingredients into the butter using your fingertips to create a breadcrumb-like consistency. Then start to bring the mixture together until a ball of dough is formed.
- Roll into a rough sausage shape about 10 inches long. Wrap in film and chill in the fridge for 30 minutes.
- Pre-heat the oven to 160C. Line a large baking sheet with parchment paper. Slice your dough into approximately 2cm discs. On some baking parchment or lightly floured surface, flatten out with your hand then gently roll these out to about 1.5cm deep 8cm wide circles. You can leave the edges rough or use a biscuit cutter to trim the edges. Any excess dough you can re-form into into discs.
- Place your biscuits on the lined baking sheet and bake for 15 minutes. You may need to do these in batches. Once the biscuits start to turn a light brown take them out of the oven to cool for a couple of minutes so the biscuits harden up before transferring to a wire rack to cool.
- Melt the dark chocolate then spread half the biscuit generously with the chocolate and sprinkle with some of the remaining orange zest, if using, crystallised ginger or chopped nuts. Store in an airtight container, these keep for up 5 days.