Chocolate-Dipped Orange Cookies
Ingredients:
375 g plain gluten free flour blend
3/4 tsp xanthan gum
155 g icing sugar
pinch of salt
185 g cold unsalted butter, cut into cubes
3 egg yolks
zest of 2 oranges
5 - 6 tbsp freshly squeezed orange juice
100 g dark chocolate, melted with 1/2 tbsp coconut oil
sea salt optional, for sprinkling
Method:
In a bowl, sift together the gluten free flour, xanthan gum, icing sugar and salt.
Add the cubed cold unsalted butter, and use your fingers to rub the flour and butter together until the mixture resembles fine breadcrumbs.
Add the egg yolks and orange zest, and mix together with a fork.
Add the orange juice, 1 tbsp at a time, stirring well with the fork after each addition. After you've added about 5 - 6 tbsp of orange juice, use your hands to bring the dough together in a ball. Knead it together briefly to get a smooth cookie dough – if there are too many dried bits, sprinkle with a bit more orange juice and briefly knead again.
Wrap the finished cookie dough in cling film and refrigerate for 1 hour.
Pre-heat the oven to 180C/160C (Fan) and line a baking sheet with baking/greaseproof paper.
Roll out the cookie dough until it's about 3 - 4 mm thick. Use a round cookie cutter to cut out the cookies.
Transfer the cookies onto the lined baking sheet and bake them in the pre-heated oven at for about 15 - 17 minutes or until light golden brown.
Allow to cool. Once cooled, dip the cookies into dark chocolate and sprinkle with sea salt.