This recipe is an adaptation of my favourite sugar cookie recipe. I love this recipe because the dough holds its shape well during baking and can be rolled and re-rolled many times. Which also makes it a perfect recipe to make with the kids, and dear daughter and I had a marvelous time rolling dough and cutting out all the hearts. This recipe makes approximately 70 biscuits depending on size, so feel free to halve it if you don’t need quite so many.

I made these biscuits for an event recently and they went down a treat. Cookie Swap is a national event that sees cookie lovers from around the country gathering together to exchange treats, socialise and most importantly raise money for Learn to Earn and specifically their Bake For Profit students who are in dire need of more kitchen equipment to assist with their training. This was my second cookie swap and following on from last year’s event I could not wait to get involved again. (You can read more about this by clicking here.)

Happy baking!

 

Chocolate orange sugar cookies

 

CHOCOLATE ORANGE SUGAR HEARTS

Makes about 70 biscuits

 

265g butter, softened

300g castor sugar

3 large eggs

6 tsp finely grated orange rind (about 2 oranges)

2 tsp vanilla extract

600g cake flour

1 tbsp baking powder

3/4 tsp salt

150g dark chocolate chips

extra flour for dusting

100g dark choc for drizzling (optional)

 

  1. Cream the butter and castor sugar together until pale and soft. Add the eggs, orange rind and vanilla extract and mix together.
  2. Combine the flour, baking powder, salt and chocolate chips in a bowl. Add this to the butter mixture and mix gently until the dough comes together and everything is combined.
  3. Wrap the dough in plastic wrap and refrigerate for an hour. 
  4. Preheat your oven to 180°C and line a baking tray with baking paper. Dust your work surface and a rolling pin with a little flour, and roll the dough out to a thickness of 5mm. Use a heart (or any other) cutter to cut out shapes. Pop these onto your prepared tray allowing a little room for spreading. 
  5. Pop the tray in the oven for 6 minutes, then rotate the tray 180 degrees and bake for a further 4-6 minutes, or until the edges and bases of the cookies are starting to turn golden. IMPORTANT: Baking time will depend on the size of your cookies! Place the cookies on a cooling rack. 
  6. Break the dark chocolate into pieces and carefully melt in the microwave on a low setting, whisking every 30 – 60 seconds. Scrape the melted chocolate into a small piping bag / sandwich bag with a hole cut in the corner and drizzle the chocolate over the cooled biscuits. Allow to set before packing the biscuits into an airtight container. 

For more delicious recipes you can visit me over at Cupcakes and Couscous.

 

About The Author

Teresa Ulyate

In a nutshell, I'm a foodie, Mom, home-maker and blogger - and I'm passionate about good food! My love for all things culinary began in childhood as I grew up with two grandmothers and a Mom who made just about everything from scratch. After school I went on to study Food & Nutrition and opened my own small business producing handmade food products for an upmarket food store in Cape Town. Five years later I decided to sell the business to pursue my other passion - travel! After spending nearly four years abroad I returned to Cape Town and took up a position as a Product Developer, which I did until I had my daughter two years later. I look forward to sharing my favourite recipes and other foodie ramblings with the Spice 4 Life community!

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