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 I recommend storing them in the fridge to prevent the chocolate from melting. |
Recipes, food styling & photography Emma Galloway
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