This recipe caught my eye when I was flicking through a cook book. It sounds like such a yummy combo. I’m a big Rachel Allen recipe fan and have a number of her books. This is from ‘Bake’, which is one of her older books.
She does a basic cookie recipe and then suggests a few flavour variations. When I made the dough, I split in half and made half ‘white chocolate and Orange’. The other half I froze, with great intentions of trying the lemon version soon. It’s still in the freezer, but will come in handy one day…
This recipe is egg free – so a nice one to add to your repertoire if you know anyone with egg allergies.
Ingredients:
- 225 g soft butter (recipe doesn’t specify if it’s salted or unsalted – I used unsalted)
- 110 g caster sugar
- 275 g plain flour
- Finely grated zest of one orange
- 50 g white chocolate
Method
- Preheat the oven to 170 C
- Cream the butter in a large bowl or in a food mixer until soft. Add the sugar and beat until the mixture is light and fluffy.
- Sift the flour and add to mixture with the orange zest. Bring the mixture together to form a dough.
- Using your hands, roll the dough into walnut sized balls and place them slightly apart on a baking tray (no need to line or grease). Flatten them slightly with the back of a damp fork and bake in the oven for 13 – 15 minutes or until they are light golden brown and slightly firm on top.
- Carefully transfer the cookies to a wire rack to cool.
- When the cookies are cool, melt the white chocolate * (See below for tips).
- Dip the tops of the orange cookies in melted chocolate and allow to set on grease-proof paper. (*see below for tips)
Cakemum hints and tips:
- I like using Aldi white chocolate, it’s cheap and melts well.
- To melt the white chocolate – place it in a plastic bowl and place in microwave. Heat for 30 seconds and stir. Repeat until chocolate is melted. White chocolate can burn easily, so do take care.
- The recipe says to dip the tops of the biscuits in melted chocolate. I did this for some, but didn’t love the finished effect. I prefer to drizzle the white chocolate across the top. I did this by stirring the melted chocolate with a spatula and then quickly drizzling what was on the spatula across the cookies, in a random zigzag pattern. You could also half dip the cookies in white chocolate – whatever floats your boat.
- These are easy biscuits to make with kids and keep for a few days.
- You can freeze raw cookie dough for a few months. I sometimes make double the quanity and freeze a batch of dough. You can roll the dough into a long shape and wrap in clingfilm. Remove from freezer when you want it, allow to defrost in fridge and then slice and bake.
Happy Baking
De (aka thecakemum)
I’m on instagram
and on facebook
and would be delighted if you checked out my pages 🙂
The Cake Mum 