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.
- 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
- 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.
De (aka thecakemum)
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