Ingredients needed All purpose flour/ maida – 1 cup Baking powder -1/4 tsp Salt -a pinch Unsalted butter – 115 grams Sugar -1/2 cup (granulated white sugar) Egg – 1 separated Vanilla essence – 1 tsp Orange zest – 1 tsp Semisweet chocolate – 30 grams chopped Cocoa powder – 2 tsp Preparation Seive maida, baking powder and salt together twice.Keep it aside. Double boil chocolate and leave it to cool. (ie- melt chocolate over a bowl of hot water) Powder sugar. Method In a bowl combine together butter and sugar until smooth. Add vanilla essence, egg yolk and beat until well blended Add the dry ingredients (maida + baking powder + salt) little at a time and mix well until you get a smooth dough. Now divide the dough into 2 equal parts. To one part add orange zest and mix well.(we will call this the orange dough) Refrigerate both the dough separately in a plastic wrap until firm. (see pic-1 below) Now place the orange dough between 2 sheets of parchment paper and roll out into a 10 * 5 rectangle 1/2 inch thick. I did not roll out into a rectangle but later trimmed the sides of the dough.
Trim the edges neatly and roll both the dough together lightly and discard the other paper also.Seal the edges neatly. Now wrap the roll in a plastic wrap or parchment paper and refrigerate until firm or overnight. I refrigerated overnight. Preheat the oven at 180 degree C for 15 minutes before baking the cookies. Unwrap the dough and using a sharp knife cut the dough crosswise into slices 1/4 inch thick. Bake at 180 degree C until the edges turns golden brown. Do not over bake the cookies. Cool on a wire rack and then store it in an airtight container. Enjoy making these exotic cookies for Christmas. If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you! Read More
