A delicious combination of chocolate shortbread, hints of orange blossom and tangy freeze dried mandarin.
Ingredients
- 115g butter
- 65g icing sugar
- 3 tsp orange zest
- 1 tsp orange blossom water
- 130g plain flour
- 2 tbsp finely ground cocoa
- ½ tsp ground cardamom
- 80g Devonport Chocolates 56% Cocoa Solids Callets
- Freeze dried Mandarin pieces (I used Fresh As)
Method
Cream butter and icing sugar in a large bowl until pale. Add orange blossom water and zest to the creamed mix. Sift in flour, cocoa powder and cardamom. I then used the dough hook attachment to my mixer to blend the mix together until it had lumped itself into a ball. However you can just stir it together until it is well mixed. I must admit that using the dough hook made short work of it though! Form the mix into a ball and wrap in cling wrap. Put in fridge for approximately one hour.
Pre-heat oven to 150°C. Prepare a baking tray with baking paper (you will need two if you are using smaller cookie sheets). Bring ball out of the fridge, remove cling wrap and place between two sheets of baking paper and roll out to approximately 4-5mm thick. You can go really thin and have approximately 25 delicate morsels or thicker and less pieces but more biscuit like (better for dipping in a cup of tea!). Cut into 2-3cm squares. You may need a palette knife to lift the pieces off the baking paper (or a cheese knife in my case!). Place pieces approximately 1cm apart on your prepared baking sheet. Bake for 20-25 minutes until firm to the touch. Once biscuits are cool heat your chocolate callets in the microwave ON MEDIUM in one minute bursts, stirring well between each burst until melted. Pour chocolate into a zip lock bag, cut the corner and drizzle over your biscuits. Sprinkle with broken pieces of freeze dried mandarin. Place in fridge until chocolate has set. Bring back to room temperature and enjoy!
