White choco­late and orange cook­ies

Landscape (UK) - - In the Kitchen -

Makes 40

150g white choco­late, chopped 375g plain flour, plus ex­tra for dust­ing 180g caster sugar 80g ground al­monds zest of one orange: 1 tsp finely grated, the rest pared into thin strips 275g but­ter, chopped, plus 1 tbsp 1 large egg 1 tsp vanilla ex­tract 150ml dou­ble cream 3 tbsp hazel­nuts, chopped 3 tbsp whole al­monds, chopped In a mix­ing bowl, mix to­gether the flour, sugar, ground al­monds and grated orange zest. Cre­ate a well in the mid­dle and place 275g but­ter around the well. Crack the egg into the well and add the vanilla ex­tract. Cut the in­gre­di­ents to­gether from the edge of the bowl to the mid­dle so bread­crumb-like pieces are formed. Work­ing quickly, knead into a smooth dough and shape into a ball. Wrap in cling film and leave to chill for 30 mins. Pre­heat the oven to 180°C/gas mark 4 and line two large bak­ing trays with grease­proof pa­per. On a lightly floured work sur­face, roll out the dough to ap­prox­i­mately 1cm in thick­ness. Cut out cir­cles of dough with a small round cookie cut­ter. Ar­range on the bak­ing trays, spaced apart. Make a shal­low thumb im­print in each cookie. Bake for 15-20 mins un­til cracked and pale golden at the edges. Re­move from the oven and leave on wire racks to cool. To dec­o­rate, com­bine the choco­late, cream and 1 tbsp of but­ter in a heat­proof bowl. Set it over a half-filled saucepan of sim­mer­ing wa­ter, stir­ring the mix­ture un­til smooth. Re­move from the heat and let cool to room tem­per­a­ture. Spoon the mix into a pip­ing bag fit­ted with a round noz­zle and leave to chill. Once the bis­cuits are cool, pipe the white choco­late mix­ture on top. Sprin­kle with the chopped nuts and strips of orange zest be­fore serv­ing.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.