Chocolate and Candied Orange Biscuits

Ingredients

• 100 g Unsalted butter (Melted in the microwave on low power)
• 80 g White sugar (Granulated)
• 40 g Brown sugar (Ground, adds a caramel note)
• 100 g 70% dark chocolate (Cut into pieces before melting)
• 150 g All-purpose flour (Sift before use)
• 20 g Unsweetened cocoa powder (Sift with the flour)
• 50 g Candied orange peel (Cut into small dice)

Instructions

1. Melt the butter

   Place the butter cut into cubes in a bowl and melt it in the microwave on low power in 10‑second intervals, stirring between each, until a smooth paste forms.

   Time: PT2M

2. Incorporate the sugars

   Add the white sugar and brown sugar to the melted butter, then whisk vigorously for 30 seconds until the mixture is homogeneous and slightly frothy.

   Time: PT30S

3. Add the melted chocolate

   Pour the previously melted dark chocolate into the sugar‑butter mixture and stir with a wooden spatula until fully incorporated.

   Time: PT1M

4. Incorporate the dry powders

   Sift the flour and cocoa powder together, then add them to the dough. Mix gently with the spatula until a homogeneous dough forms.

   Time: PT2M

5. Prepare the candied orange

   Cut the candied orange peel into small dice of about 0.5 cm.

   Time: PT5M

6. Mix the orange dice

   Fold the candied orange dice into the dough and mix briefly to distribute evenly.

   Time: PT1M

7. Chill

   Form a ball with the dough, place it on a plate and cover with plastic wrap. Refrigerate for 1 hour to firm up the dough.

   Time: PT1H

   Temperature: 4°C

8. Shape the rolls

   Remove the dough from the refrigerator, work it for a few seconds to relax, then form two rolls about 3‑4 cm in diameter.

   Time: PT5M

9. Second chill

   Place the two rolls on a baking sheet lined with parchment paper and return them to the refrigerator for 30 minutes.

   Time: PT30M

   Temperature: 4°C

10. Cut the biscuits

    After chilling, cut each roll into rings about 1 cm thick using a knife or pastry cutter.

    Time: PT5M

11. Baking

    Bake the biscuits in the preheated oven at 170 °C for 10‑12 minutes, until they are lightly golden on the edges.

    Time: PT12M

    Temperature: 170°C

12. Cooling

    Remove the biscuits from the oven, let them cool on the sheet for 5 minutes then transfer to a rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

7 g

Fiber

1 g