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Ingredients

250g unsalted butter, softened
1 cup (150g) icing sugar mixture
2 1/2 cups (375g) plain flour
1 teaspoon finely grated orange rind
120g dark chocolate
2 slices candied orange (see notes), cut into small wedges

Method

Step 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.
Step 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.
Step 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.
Step 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.

Choc orange biscuits

How to make Choc orange biscuits

Ingredients

Method