Ingredients Jump to Instructions ↓

  1. 250g unsalted butter, softened

  2. 1 cup (150g) icing sugar mixture

  3. 2 1/2 cups (375g) plain flour

  4. 1 tsp finely grated orange rind

  5. 120g dark chocolate

  6. 2 slices candied orange (see notes), cut into small wedges

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Meanwhile, place the chocolate in a microwave-safe bowl, then microwave at 30-second intervals, stirring, until the chocolate has melted and is smooth.

  4. 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.


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