Chocolate orange cookies

Top rich chocolate biscuits with candied orange peel to make these moreish bites. They make a great edible gift for Christmas 

  • Prep:15 mins
    Cook:15 mins
    plus 2 hrs chilling
  • Easy

Nutrition per serving

  • kcal 172
  • fat 11g
  • saturates 7g
  • carbs 16g
  • sugars 5g
  • fibre 2g
  • protein 2g
  • salt 0.3g


  • 225g butter, softened
  • 60g icing sugar
  • 1 orange, zested and ½ juiced
  • 300g self-raising flour
  • 40g cocoa powder
  • 175g dark chocolate, chopped
  • 40g chopped candied orange peel
  • 5 strips sugared candied orange peel, each cut into 5 pieces


Make the dough ahead

The cookie dough logs keep for five days in the fridge or freezer. Cut and bake in batches as needed.


  1. 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.

  2. 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).

  3. 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.

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