Food & Drink



Orange and chocolate is an underrated combinatio­n. Inspired by the flavour and shape of Terry’s Chocolate Orange, these easy slice-and-bake cookies give you lots of fresh orange flavour with a hit of chocolate and a pinch of grown-up salt.

⁄ cup (175 mL) unsalted butter, so ened

⁄ cup (175 mL) sugar

1 large egg

⁄ tsp (2 mL) salt

⁄ tsp (1 mL) vanilla extract 2 tsp (10 mL) finely grated orange rind

2 cups (500 mL) all-purpose flour

10.5 oz (300 g) dark chocolate, chopped

Flaky salt (optional)

Combine butter and sugar in the bowl of a stand mixer; using the flat beater, beat until uniform. Add egg and beat until well combined. Add salt, vanilla and orange rind and beat until uniform. Add flour and beat until just combined.

2 Lay a sheet of parchment paper on the counter. Scrape dough onto it and form into a uniform log about 12 inches (30 cm) long and 1 ⁄ inches (4 cm) wide. Roll up paper and twist ends to enclose dough. Chill for 4 hours to overnight or until log is very firm.

3 Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper.

4 Slice log into slices about ⁄ inch (5 mm) thick, giving log a quarter turn as you go to keep it round.

5 Lay cookies out on baking sheets at least 1 inch (2.5 cm) apart. Bake one sheet at a time (keeping the other sheet in the fridge until ready to bake) for 14 to 15 minutes or until cookies are lightly golden at the edges. Let cool on the baking sheet for 5 minutes before transferri­ng to a rack to cool completely.

6 Bring a pot with 1 inch

(2.5 cm) of water in the bottom to a boil. Place chocolate in a heatproof bowl on top of pot and let melt, stirring as needed, until chocolate is liquid. Let cool slightly.

7 Dip half of the top of each cookie in chocolate and lay on parchment to set. Sprinkle chocolate with salt if desired. Let stand until chocolate is firm (chill in the fridge to speed this step up).

Makes 30 cookies

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