Dark Chocolate Dipped Orange Biscuits

Dark chocolate and fresh orange are a match made in heaven

When my husband notified me that we needed to use up the oranges in our fruit bowl I knew straight away I wanted to make these biscuits!

The flavour is divine, the hint of orange from the zest and fresh juice marries perfectly with the slight sweetness and bitterness of the dark chocolate ( though my son insists milk chocolate would be better). I had some extra melted chocolate so I decided to use it up by covering some entire biscuits and let’s just say you might want to accidentally have some extra chocolate too!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Rapadura or Coconut Sugar
White Spelt Flour
Wholemeal Spelt Flour
Baking Powder
Dark Chocolate Chips

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Dark Chocolate Dipped Orange Biscuits

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 18


  • 1 cup white spelt flour you can use unbleached plain flour also
  • 1 cup wholemeal spelt flour you can use white spelt flour or unbleached plain flour also
  • 1 teaspoon baking powder
  • 125 grams unsalted butter, room temperature and softened
  • 1/2 cup rapadura or coconut sugar or castor sugar if that's what you've got
  • 1 small egg
  • 1/2 teaspoon vanilla extract
  • 1 large orange, zested
  • 2 tablespoons orange juice, freshly squeezed
  • 125 grams 70% dark chocolate or you can use less than 70% if you find it too bitter. I use dark chocolate chips or Lindt or Greens and Black Chocolate


  • Line 2 trays with unbleached baking paper
  • Combine the flours and baking powder in a small bowl
  • In a separate large bowl, beat together the butter and sugar with electric beaters until pale and creamy - around 2 minutes
  • Beat in the egg, vanilla, orange juice and zest, then fold in the flour mixture until just combined
  • Pop the dough into the fridge for 20-30 minutes
  • Preheat the oven to 180 degrees fan forced
  • Roll 1 heaped tablespoon of mixture at a time into balls, place on tray and flatten biscuits lightly. I fit 9 on each tray evenly spaced out.
  • Bake for approx 15 minutes or until the biscuits are lightly golden, then allow to cool on tray for 5 minutes before removing to a wire rack to cool completely.
  • While biscuits are cooling melt dark chocolate in a small saucepan on very low heat (or use bain marie method), stirring frequently. Dip one side of the cooled biscuits into the melted chocolate then place back onto the wire rack until chocolate sets.
  • Store in air tight jar for up to a week. Can be frozen.

Here are some other delicious biscuit recipes you’ll love!

Ginger Biscuits

Chewy Peanut Butter Cookies 

Peanut and Choc Chip Biscuits 

Chai, Date and Sesame Biscuits 


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