• sandrabrandalise


COOKBOOK: The Baking Cookbook

The only thing that I don’t like about making biscuits is that I’m baking away and they’re disappearing very quickly from the kitchen bench. You know that feeling when you know you’ve baked all morning and there is nothing to show! This is also a good sign that the biscuits were yummy and it was a successful recipe!



Makes approx 25

150g dark cooking chocolate (leave some to sprinkle biscuits)

125g butter

125g sugar

1 medium egg, beaten lightly

zest of 2 oranges

Juice of the same oranges

200g plain flour

1 teaspoon baking powder

125g icing sugar

Preheat the oven to 200C.

Grate the chocolate and set aside.

Beat the butter and sugar together until creamy. Add beaten egg and orange zest and beat again until combined.

Add the sifted flour and baking powder, mix well. Add the grated chocolate and mix until well combined. Shape into a ball, wrap in glad wrap and chill in the fridge for 2hour.

Between two pieces of greaseproof paper, roll the dough to 5mm thickness. Cut into 10cm rounds. This can be done with a biscuit cutter or the lip side of cup. Carefully place the rounds on a prepared tray lined with baking paper. Allow room for expansion. Bake in the preheated oven for 10-12mins or until firm. Remove the biscuits from the oven and allow them to cool slightly before removing from tray. Using a spatula, carefully transfer to a wire rack and leave to cool.

Sift the icing sugar into a small bowl and stir in sufficient orange juice to make a smooth, spreadable icing. Spread the icing over the biscuits or place the icing in a small glad wrap bag, snip a very small part of the corner of bag and pipe it over the biscuits. Sprinkle grated chocolate over the icing. Allow it to set for 5-10mins. Ready to be served.

HINT: if you feel the dough is too soft, after you roll it out, place it with the greaseproof paper in the freezer for 5-10mins. Keep it as levelled as you can. This will firm up the dough and make it easier for you to work with. In my video you will see that the dough breaks off. The second batch I made (which is the one I show on the video) I had placed the rolled out dough in the freezer and I found it much easier to remove the biscuit shapes than in my first batch.

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