Is Terry’s Chocolate Orange now solely associated with Christmas? It seems as though it’s joined the likes of mince pies and Lindt reindeer, eaten solely in the festive season. I quite clearly remember the TV advert of bygone days: ‘Tap it, don’t whack it’, Dawn French instructed us. My initial plan with one of these was to chop it up for biscuits, until I recalled this recipe (is all I do praise Delia Smith?), the choice of my very first solo baking project in primary school. Aged nine or ten, I excitedly brought in plastic boxes of these biscuits and put them proudly in the hall for a bake sale. During break-times, I lingered to check the progress of sales, anxious that they be eaten; so my nerves were much soothed to discover that the one of the cleaners, having bought a couple, had returned a little later to buy up the whole lot.
The orange in these biscuits is just right in balancing the dark chocolate, with an ideal level of sweetness. They’re much better suited to a crispy biscuit than a soft one.
You’ll need (to make around 22 biscuits):
- 125g butter (Delia stipulated spreadable, but I used salted at room temperature)
- 175g golden caster sugar
- 225g plain flour
- 2 level tsps baking powder
- 75g chopped dark chocolate (I used a 100g bag of dark chocolate chips)
- zest of 2 oranges
- 1 tbsp orange juice
- extra icing sugar, for dusting
Preheat the oven to 180 degrees, and line two baking trays with baking paper. Zest both oranges, and juice one of them.
Mix the butter and sugar together with a wooden spoon, or an electric hand mixer (much easier). Sift in the flour and baking powder, then add the remaining ingredients, before mixing well to form a dough. (Mine was rather wet, on account of my using too much orange juice.)
Flour a working surface, then roll out the dough to 1cm thickness. Use a cookie cutter to cut out the biscuits, and place them on the trays reasonably spaced apart. (I had to skip this step, and used just a tablespoon to put the dough onto the trays.)
Bake the biscuits for twenty minutes, or until golden brown. After they have cooled, dust with a little extra caster sugar.