Orange and chocolate biscuits
|125 ml||castor sugar|
|1||eggs — beaten|
|15 ml||orange — zest only|
|60 g||milk chocolate — grated|
|750 ml||flour — cake|
|15 ml||Robertson's baking powder|
|salt — just a pinch|
|90 g||milk chocolate|
|orange — zest only|
|75 ml||orange juice|
|3||eggs — just the yolks|
|100 g||castor sugar|
|40 g||butter — cubed|
For the biscuits:
Pre-heat the oven to 180°C.
Line two biscuit trays with baking paper.
Beat the butter and sugar until light and creamy.
Add the egg and beat again.
Add the orange rind and grated chocolate and beat until combined.
Sift the cake flour, baking powder and salt together and add to the egg mixture. Mix until it forms a dough.
Roll the dough into small walnut sized balls and flatten with a fork in a criss-cross pattern.
Place on the prepared trays and bake for 10 to 12 minutes.
Transfer to a wire rack to cool.
Melt the milk chocolate and dip half of the cooled biscuits into the chocolate and top with another biscuit. Spread the other biscuits with some orange curd and top with another biscuit.
Stand to set and once set store in an airtight container.
For the Orange curd:
Whisk the zest, juice, yolks and castor sugar together until smooth.
Set it over a pot of simmering water, making sure that the bowl does not touch the water. Cook over the simmering water whilst stirring continuously, for approximately 10 minutes or until slightly thickened.
Remove from the heat and whisk in the butter one piece at a time until smooth and glossy.
Cool and use to fill the orange and chocolate biscuits.