Chocolate Orange Biscuits
If you like chocolate and orange as a combination, then forget Jaffa Cakes. These are in a completely different class.
Makes about 22
|125g spreadable butter|
|175g golden caster sugar|
|225g plain flour|
|2 level teaspoons baking powder|
|75g dark chocolate, chopped|
|zest of 2 oranges|
|about 1 tablespoon orange juice|
|extra caster sugar for dusting|
|Pre-heat the oven to 180°, gas mark 4|
|Oven temperatures and Conversions|
|Click here for information|
|Two large baking sheets, greased or with non-stick liners|
This recipe is from Delia's Cakes
Start by beating the butter and sugar together with a wooden spoon until they’re combined. Then sift the flour and baking powder straight into the mixture. Add the rest of the ingredients, and, still using the wooden spoon, work the mixture together until you get a fairly stiff paste.
Now flour a working surface and a rolling pin and roll the paste out to about 1cm thick.
Then, using a 5cm plain cutter, cut out the biscuits and place them on the baking sheets and bake one sheet at a time near the centre of the oven.
Bake them for about 20 minutes, or until the biscuits are a nice golden colour.
Take them out of the oven and leave them to cool on the baking sheets for 5 minutes, then transfer to a wire cooling tray, and finally sprinkle with a dusting of golden caster sugar.
Store in an airtight tin.
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This will always be the very best shortbread I’ve tasted. The secret of its success is the inclusion of semolina, which gives it that special texture. I will always be indebted to my friend John Tovey, who gave me the recipe
These have always been personal favourites, and in this edition we have added chopped crystallised ginger and made them even better.
These are the quickest and easiest biscuits I have ever made: they have a nice crunch and a toffee taste. A friend recently reminded me of these, so we tried them again and decided, yes, they absolutely had to be included.
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