Chocolate Orange Christmas Stars
10 MINUTES
20 MINUTES
24
METHOD
1
Mix the softened butter and caster sugar together in a large bowl using a spoon. Add the egg yolk and orange zest and stir until mixed.
2
Sift together the flour and cocoa and add to the buttery mixture and stir well until all the ingredients are combined and stick together to form a dough.
3
Cover and refrigerate for about 30 minutes or until quite firm. Roll out the dough on a very well floured surface to about the thickness of a two pence piece. Cut out the dough using a star shaped cutter and place on baking sheets lined with non stick baking paper. Re-roll any off cuts and repeat. Other festive shaped cutters can also be used.
4
Bake at 180 °C/160 °C fan/gas mark 4 for about 10 minutes for mini biscuits or until the edges are just beginning to brown. Larger biscuits may take 2-3 minutes more. Allow to cool before decorating. Dust the biscuits lightly with a little icing sugar and finely drizzle with the melted chocolate. Allow the chocolate to set before serving. Can be stored in an airtight container for up to three days.
Ingredients
- 250 g olive oil, softened
- 140 g caster sugar
- 1 egg yolk
- finely grated zest of 1 orange
- 275 g plain flour
- 25 g Bournville Cocoa
- 10 g icing sugar
- 50 g Bournville Dark Chocolate, melted