Ingredients

100g softened butter
½ cup (100g) golden caster sugar (I use Billington’s golden caster sugar, available at most supermarkets)
1 teaspoon vanilla extract finely grated
zest ½ orange
2 teaspoons finely chopped rosemary
1¼ cups (150g) brown rice flour
½ cup (50g) tapioca flour or gluten-free cornflour
185g dark chocolate, melted

It’s likely you’ll have leftover melted chocolate after dipping these biscuits, but I find it easier to melt more than needed, to make dipping easier. If you have leftover chocolate, you can either double-dip the biscuits once the first layer has set or pour excess chocolate into ice cubes moulds and store in the fridge for another recipe.

Instructions

1.Beat together the butter and sugar using an electric mixer or wooden spoon, until light and fluffy.
2.Add the vanilla, orange zest and rosemary and mix to combine. Sieve in the flours and mix with a wooden spoon to form a soft dough.
3.Transfer the dough to a covered container and chill in the fridge for 20 minutes.
4.When ready to bake preheat the oven to 160℃.
5.Line two oven trays with baking paper or grease well.
6.Roll the dough out between two sheets of baking paper to to a thickness of approximately 5mm.
7.Using a 5cm round biscuit cutter, stamp as many biscuits as you can, then transfer to the prepared trays.
8.Knead the leftover dough gently and re-roll, again stamping out as many biscuits as you can.
9.Repeat until all the dough has been used.
10.Bake the biscuits for 10-15 minutes or until light golden, rotating trays halfway through to ensure even cooking.
11.Remove from the oven and set aside to cool for 5 minutes before transferring to a wire rack to finish cooling.
12.Once cool, dip half of each biscuit in melted chocolate, transfer to a tray lined with baking paper and put in the fridge for 5 minutes until the chocolate is set.
13.Biscuits can be stored in an airtight container for 3-4 days or frozen for up to 3 months. In warmer weather

Recipes, Food Styling & Photography Emma Galloway

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