Everyone knows that the star is a very important part of the Christmas story and so, this recipe for chocolate and orange star biscuits is perfect for the holidays!
My new favourite flavour combination? Chocolate and orange, it reminds me of Terry’s Chocolate Oranges at Christmas, so I was eager to create a recipe for a Christmas treat using these flavours.
Last year I found the best Christmas biscuit recipe, probably the best biscuit recipe, I have ever tried; it holds shape incredibly well during baking so you can get really creative. Have a look at the original recipe here.
This recipe is relatively easy to follow, the biscuits themselves bake in about ten to twelve minutes, so apart from the chilling time for the dough before baking, you can whip up a batch of these pretty quickly. You also get a decent amount of biscuits, I got about twenty-one large stars and thirty small stars from just one batch.
The fact that this recipe is so easy and also makes such a big quantity means that it would be ideal if you are baking and making edible gifts for friends and family this year, see the recipe notes for tips on how to make it suitable for vegans or celiacs.
- 78g brown sugar
- 43g maple syrup
- 50g butter
- 1 tsp baking soda
- 175g plain flour
- 3 tbsp cocoa powder
- zest of one orange
- 2-3 tbsp milk
- In a pan melt together the butter, syrup and sugar. Mix in the baking soda and allow the mixture to expand. Set aside to cool slightly.
- Sieve the flour and cocoa powder in a large mixing with the orange zest. Add in the syrup mix and milk. Use a wooden spoon to bring the ingredients together into a dough.
- Turn out onto a floured surface and knead into a ball. Wrap in clingfilm and chill in the freezer for 15 minutes.
- Remove the dough from the freezer and cut in half; return one half to the freezer to keep it chilled.
- Roll out the dough to a thickness of about ½ a cm. Use your cutter of choice to cut out the dough; place the shapes on a baking tray lined with baking parchment.
- Bake in a preheated oven at 180°C for 10-12 minutes. Allow to cool on a wire rack.
- Repeat with the remaining half of dough.
Make it gluten free: replace the flour with gluten free flour.