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 in Scotland, 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!
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Servings: 15
Ingredients
- 200 g (14 tbsp) Unsalted Butter
- 100 g (½ cup) White Sugar
- 1 tsp (1 tsp) Orange Extract
- 300 g (2 ½ cups) All Purpose Flour
- 30 g (⅓ cup) Cocoa Powder
- Marmalade
- 50 g (⅓ cup) Milk Chocolate
- Glace Cherries To Decorate
Instructions
- 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.
- 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.
- Preheat the oven to 370℉/180℃. Line 2 large baking trays.
- 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.
- Bake 10-12 minutes until just turning dark at the edges. They'll crisp up more whilst cooling. Repeat for all dough and let cool on a wire rack.
- Once cool, spread about 1/2 - 1 tsp marmalade onto the back of half the biscuits. Sandwich with a biscuit without filling.
- 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.
- Once the chocolate has cooled and set - eat immediately!