Chocolate Orange Empire Biscuits

Crunchy chocolate shortbread meets bright marmalade and a melted chocolate topping to create these Chocolate Orange Empire Biscuits. Traditionally made with plain shortbread, jam and a glaze icing, I’ve upped the game on the classic to make them a bit more exciting. This recipe can easily be made vegan by subbing vegan chocolate and butter!

These are super simple to make, and make for a fancier biscuit/cookie than a classic shortbread recipe – although I firmly believe there are many good occasions for simple shortbread. By adding cocoa powder and a little orange extract to the shortbread dough, something so gorgeous is created. It’s hard to leave enough to make into the sandwich biscuits! You can use any variation of orange jam/marmalade that you like, I opt for zestier but know that many prefer sweeter. Same goes for the chocolate on top, I like milk but dark would work well.

For more biscuit/cookie recipes, check out these Mini Cinnamon Roll Cookies or these Nutella Stuffed Cookies. For videos of bakes, and other baking recipe inspiration, head over to my Instagram.

Chocolate Orange Empire Biscuits

Makes: About 15
Prep Time: 30 Minutes
Bake Time: 15 Minutes
Total Time: 1Hr 15 Minutes (including chill time)

Ingredients

• 200g Butter
• 100g Granulated Sugar
• 1 Tsp Orange Extract
• 350g Plain Flour
• 30g Cocoa Powder
• Marmalade/Orange Jam
• 50g Milk Chocolate
• Glace Cherries to decorate

Method

1. Cream the butter and sugar together on high for several minutes, either using an electric whisk or in the bowl of a stand mixer. Add the orange extract and beat again.
2. Add in the flour and cocoa powder. Beat until a dough forms. Wrap the ball of dough in cling film and let chill in the fridge for 30 mins to firm up.
3. Preheat the oven to 200C/180C Fan/Gas 6. Line 2 large baking trays.
4. Remove the dough from the fridge, roll to about 1/2 cm thick and use a 7cm cookie cutter to cut out rounds of dough. Place onto tray, these won’t spread so they can be fairly close together.
5. Bake 10-12 minutes until just turning dark at the edges. They’ll crisp up more whilst cooling.
6. Repeat for all dough and let cool on a wire rack.
7. Once cool, spread about 1/2 – 1 tsp marmalade onto the back of half the biscuits. Sandwich with a biscuit without filling.
8. Melt the chocolate in 20 second intervals in the microwave, checking/stirring to prevent burning. Once melted, spoon about half a tsp onto each biscuit top, spread over the top in an even layer. Place half a glace cherry into the centre of each.
9. Once the chocolate has cooled and set – eat immediately!