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!
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Dark Chocolate Dipped Orange Biscuits
Ingredients
- 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 dark chocolate I use 70% but if you find it too bitter, you can use a lighter dark chocolate.
Instructions
- 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!
Chai, Date and Sesame Biscuits
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