Choc-orange biscuits

Makes 50

Ingredients
250g unsalted butter, softened
1 cup (150g) icing sugar mixture
2 1/2 cups (375g) plain flour
1 tsp finely grated orange rind
120g dark chocolate
2 slices candied orange (see notes), cut into small wedges

Method
Beat the butter and icing sugar mixture using electric beaters until pale and thick. Add flour and rind, then beat on a low setting until combined. Turn dough onto a lightly floured surface. Halve, then roll into two 25cm-long logs. Wrap the dough in plastic wrap and chill for 30 minutes.
Preheat oven to 170°C. Line two baking trays with baking paper. Cut each log into 25 slices, 1cm-thick. Place rounds on trays, 2cm apart. Bake for 10-12 minutes until lightly golden. Cool on a wire rack.
Meanwhile, place the chocolate in a microwave-safe bowl, then microwave at 30-second intervals, stirring, until the chocolate has melted and is smooth.
When the biscuits have cooled slightly, dip halfway into melted chocolate. Put on a wire rack and place a piece of candied orange in the centres. Leave until the chocolate has set. The biscuits will keep in an airtight container for up to 1 week.
Notes & tips
Candied orange is available from gourmet food shops.
Uncooked dough can be frozen in logs for up to 2 months and cooked as required.
Taste.com.au is the place for food & recipes! Check out our latest collections including starters recipes, main recipes, drink recipes, Spanish recipes and autumn recipes.
Source
delicious. - August 2007, Page 101
Recipe by Valli Little

Posted in: cookies