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

Ingredients

  • 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

Tip

Make the dough ahead

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

MPU 2

Method

  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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