It is hard to believe that the last school term of the year is starting tomorrow. Time is flying and before we know it, it will be Christmas.
These chocolate and orange biscuits are the perfect treat to add to school lunch boxes. It is also the perfect cookie to munch on whilst studying. Fill your cookie jar with these and make your family happy!
I absolutely adore the orange and chocolate combination. I filled half of the biscuits with orange curd and the other half with melted chocolate. You can fill them with either and sandwich them together. It also tastes great when the bottom is dipped into melted chocolate.
Orange curd is delicious. Spoon the left over curd into a sterilized jar and keep in the fridge. It is delicious drizzled over ice cream, pancakes or flapjacks. Use it as a spread for toast or serve it with scones or muffins.
The biscuit mixture makes about 60 biscuits; if you sandwich two together it will make 30 biscuits. Keep the biscuits in an airtight container. It will keep well for about a week.
Good luck for the back to school chores. Remember to have fun in the kitchen.
For the Orange curd:
zest of 1 orange
75ml orange juice
3 egg yolks
100g castor sugar
40g cubed butter
Whisk the zest, juice, yolks and castor sugar together until smooth.
Set it over a pot of simmering water, making sure that the bowl does not touch the water. Cook over the simmering water whilst stirring continuously, for approximately 10 minutes or until slightly thickened.
Remove from the heat and whisk in the butter one piece at a time until smooth and glossy.
Cool and use to fill the orange and chocolate biscuits.
For the biscuits:
125ml caster sugar
1 egg, beaten
15ml finely grated orange rind
60g grated milk chocolate
750ml cake flour
15ml baking powder
Pinch of salt
90g milk chocolate
Pre-heat the oven to 180⁰C.
Line two biscuit trays with baking paper.
Beat the butter and sugar until light and creamy.
Add the egg and beat again.
Add the orange rind and grated chocolate and beat until combined.
Sift the cake flour, baking powder and salt together and add to the egg mixture. Mix until it forms a dough.
Roll the dough into small walnut sized balls and flatten with a fork in a criss-cross pattern.
Place on the prepared trays and bake for 10 to 12 minutes.
Transfer to a wire rack to cool.
Melt the milk chocolate and dip half of the cooled biscuits into the chocolate and top with another biscuit. Spread the other biscuits with some orange curd and top with another biscuit.
Stand to set and once set store in an airtight container.