WHITE CHOCOLATE & ORANGE COOKIES

PREP + COOK TIME 35 MINUTES (+ REFRIGERATION & COOLING) MAKES 22

Following the Basic Cookie Dough (recipe on page 51), omit vanilla extract and replace with 2 teaspoons finely grated orange zest. Stir ½ cup (95g) white choc bits and ¼ cup (40g) dried currants into the dough. Cover; refrigerate for 1 hour. Roll and bake dough according to recipe. Cool on tray. Sift 1 cup (160g) gluten-free icing sugar into a bowl; stir in 1 tablespoon orange juice until smooth, adding more if required for desired consistency. Dip top of cookies in icing. Place on a wire rack for icing to set.