These soft, chewy orange biscuits are probably one of my favourite biscuits ever. But they’re not just orange biscuits. They’re orange biscuits dipped in bitter dark chocolate and sprinkled with toasted sesame seeds. Lightly fragranced with fresh oranges, they’re bright and sunshiny. But it’s the luscious, dark, bitter chocolate that makes this biscuit for me. It’s the kind of biscuit that’ll take to straight to biscuit heaven, and that’s a place I’m sure we all want to be in.
Makes about 15 medium sized cookies
- 70 g butter
- 30 g sugar
- 1 tablespoon honey
- 3 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 80 g flour
- 20 g almond meal
- ½ teaspoon baking soda
- 100 g dark chocolate
- ½ teaspoon coconut oil
- 1 tablespoon sesame seeds
- Pre-heat the oven to 175°C and line a baking tray with baking paper.
- In a bowl, cream the butter, sugar, honey and orange juice.
- Sift in the flour, almond meal and baking soda. If the mixture looks too wet, add a little more flour. It should come together to form a slightly wet dough.
- Divide the dough into 15 equal sized balls. Then, flatten by pressing each ball of dough between your palms.
- Bake for 12-15 minutes, or until the cookies are dry to touch but not hard. Let the cookies cool at room temperature and then place in the freezer for about 10-15 minutes. This helps the chocolate glaze stay on the cookies.
- In a saucepan, over low heat, toast the sesame seeds until golden. Leave to cool.
- Melt the dark chocolate in the microwave in 30 second intervals. Add in the coconut oil and stir.
- Dip half of each cookie in the chocolate and place on a baking tray lined with baking paper. Immediately sprinkle with the sesame seeds.
- Place the cookies in the fridge to help the chocolate set.