Description
A super-crunchy orange cookie that is finished with dark chocolate. If you’re not into the combination of chocolate and orange, these are excellent without the chocolate, too. Just leave out the last step here.
Ingredients
Scale
- 200g (7oz) unsalted butter, softened
- 2/3 cup caster sugar
- Finely grated zest of 2 oranges
- 4 egg yolks
- 2 cups plain (all-purpose) flour
- 1 cup polenta (cornmeal)
- 1/4 teaspoon kosher salt
- 100g (3 1/2oz) dark chocolate, roughly chopped
Instructions
- 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.
Notes
To store, place cookies in an airtight container. They’re best eaten within 1 week.
- Prep Time: 50 mins
- Cook Time: 10 mins