Morning coffee will never be the same. Orange and chocolate are an irresistable combination.

Ingredients

• 300 grams butter, softened
• 1 cup icing sugar
• grated rind of 2 oranges
• 1 egg
• 2½ cups flour
• ½ cup cocoa
• Chocolate coating
• 100 grams dark chocolate roughly chopped
• 1 teaspoon Kremelta

Method

1. Preheat the oven to 180ºC. Lightly grease 1-2 baking trays or line with baking paper.
2. Beat the butter, icing sugar and orange rind together until light and creamy. Add the egg and beat well.
3. Sift the flour and cocoa together and stir into the creamed mixture. Do not overmix as the biscuits will become tough when baked.
4. Put the mixture into a piping bag fitted with a large star nozzle and pipe medium-sized rosettes onto the prepared trays.
5. Bake in the preheated oven for 12-15 minutes. Cool on a cake rack.
6. Chocolate coating
7. Melt the chocolate and Kremelta in a small bowl in the microwave on high power (100%) for 1 minutes, stir and if necessary, microwave a further 15-30 seconds. Stir well. Spread the melted chocolate on the base of each biscuit and allow to set. Alternatively, pipe ribbons of chocolate over the top of each biscuit. Once the chocolate has set, store the biscuits in an airtight container.

Cooks Tips

- Melting chocolate in the microwave is easier than over a pot of simmering water. Times will vary depending on the wattage of the microwave. Be careful not to over-cook as chocolate burns quickly and leaves an acrid odour in the microwave. - If you do not have a piping bag, roll teaspoonfuls of the dough into balls, place on a baking tray, press down with the tines of a fork and bake.