Wuselig Recipes · Recipe 60
VegetarianChocolate Orange Biscuits
Shape cocoa dough with orange zest into logs, chill and bake slices. Once cool, decorate with chocolate if wanted.
The little story
The Chocolate Line Takes a Detour
The chocolate orange biscuits were baked and completely cool. Puschel and Flauschi sat at the kitchen table with a plate of dark biscuits.
An adult had melted chocolate and let it cool until lukewarm. Now Flauschi could spoon thin lines over the biscuits.
Puschel„I am making a perfectly straight chocolate road.“
His spoon wobbled a little. The line went left, right and back again.
Flauschi„Your road knows a lovely detour.“
Puschel„Yes. It wanted to visit the orange.“
Puschel carefully held up his cool biscuit. Flauschi decorated the next one without moving the plate.
They waited until the chocolate had set. Then Puschel smelled his biscuit again.
Puschel„Orange inside a chocolate biscuit. A little winter walk fits in there too.“
Flauschi smiled. All they needed was their cosy table and a biscuit with a very winding road.
About 30 minutes preparing and shaping · About 24 minutes baking both trays in sequence · About 140 minutes in total, including chilling/resting where needed and cooling. Times and yield are estimates; allow longer if your oven needs it.
Makes about 30–35 biscuits
How to make it
In a few words: Shape cocoa dough with orange zest into logs, chill and bake slices. Once cool, decorate with chocolate if wanted.
Ingredients
- 200 g plain wheat flour
- 20 g unsweetened cocoa powder
- 125 g cold butter, diced
- 60 g caster sugar
- 8 g vanilla sugar
- 1 medium egg
- A small pinch of salt
- 1 organic orange with edible peel; use 2 tsp finely grated zest
- Optional: 40 g dark chocolate labelled vegetarian for decorating
Method
- Wash hands and weigh the ingredients. Set out a bowl, scales, baking paper and two baking trays. Adults handle sharp tools, the oven and hot trays. Do not taste raw dough.
- Wash the orange in warm water and dry. An adult finely grates only the orange outer layer and measures 2 tsp. The white layer is bitter. Use the remaining fruit elsewhere; do not add juice to this dough.
- Mix flour, cocoa, sugar, vanilla sugar and salt. Add butter, egg and 2 tsp zest. Briefly knead into a smooth dough.
- Shape into two logs about 4 cm across. Cover and chill for 45 minutes until firm.
- An adult preheats to 180 °C conventional or 160 °C fan. Line two trays. An adult slices logs about 7 mm thick. Place 2 cm apart on cold trays.
- Bake trays one at a time on the middle shelf for about 10–12 minutes each. The surface should look dry and the edges set. Browning is hard to see on dark cocoa dough: carefully check a biscuit if needed.
- An adult removes the tray with oven gloves. Let the biscuits firm up on the tray for about 5 minutes, then carefully move to a rack and cool completely. Check the temperature before eating.
- For optional decoration, an adult melts chocolate in a heatproof bowl over warm, non-boiling water, keeping the bowl above the water. Do not get water into the chocolate. Away from the cooker, let it become lukewarm, spoon thin lines onto cold biscuits and let set.
Keeping your biscuits
Pack only once biscuits are completely cool and chocolate lines are set. Keep in a dry, tightly closing tin in a cool place; best eaten within 2 weeks.