These cookies are based on those classic Italian lemon polenta cookies; buttery and full of texture from the cornmeal, this version hums with the warmth of orange and is made a little more luxurious by the dark chocolate finish.
By Alexia Kannas
Chocolate and orange is a flavour combination I’ve always loved. As a kid, I never could get enough of the orange candy-coated chocolate balls we call ‘Jaffas’ here in Australia. And the excitement of there being a Terry’s Chocolate Orange in the house was almost too much to handle. This was the sort of treat guests might have brought to one of my parents’ dinner parties in the 1980’s. While the adults talked and laughed over their shrimp cocktail-stuffed avocados, my brother and I would spend the evening plotting how to sneak into the lounge room for another piece without them noticing. These days, I tend to enjoy those flavours more often in a bar of fine chocolate; in those good, dark, smokey bars the fragrant and bright citrus notes of the orange can be sublime. But I also love this combination in baked goods, so I came up with these cookies this week, when I suddenly realised it had been too long since my last chocolate orange moment.
These are based on those classic Italian lemon polenta cookies; buttery and full of texture from the cornmeal, this version hums with the warmth of orange and is made a little more luxurious by the dark chocolate finish. They’re not too sweet and somehow both elegant and sassy – maybe because that familiar and popular combination of orange and chocolate is disrupted (in the best possible way) by a gutsy level of crunch that is kind of addictive. They’re very, very good with coffee, but are equally at home alongside a tall glass of cold milk.
- 200g (7oz) unsalted butter, softened
- ⅔ cup caster sugar
- Finely grated zest of 2 oranges
- 4 egg yolks
- 2 cups plain (all-purpose) flour
- 1 cup polenta (cornmeal)
- ¼ teaspoon kosher salt
- 100g (3½oz) dark chocolate, roughly chopped
- In a large bowl, beat butter, sugar and orange zest with an electric mixer until light and creamy. Add the egg yolks, one at a time, making sure each is incorporated before adding the next.
- Mix flour, polenta and salt in a medium bowl with a whisk until well combined. Add dry ingredients to wet and beat until a soft dough forms.
- Knead the dough lightly in the bowl for 1-2 minutes. Form dough into disc, wrap in plastic wrap and chill until firm (around 30 minutes). Meanwhile, preheat oven to 190°C/375°F and line 2 baking trays with baking paper.
- When ready to bake, roll the dough out on a lightly-floured surface until half a centimeter thick. Cut out cookies using a medium-sized round cookie-cutter (I used a fluted one here). Because the dough is quite fragile, use a spatula or palette knife to gently lift cut cookies and place on trays. To use leftover dough scraps, roll remaining dough into a ball and refrigerate again until firm.
- Bake cookies for 10 minutes or until light golden. Remove to wire racks to cool.
- While cookies are cooling, place chocolate in a heatproof bowl over a pan of simmering water. Stir gently until evenly melted. Using a teaspoon, drizzle melted chocolate over cooled cookies and allow to harden before moving.