Ingredients

• 1 cup icing sugar
• 1 egg
• few drops vanilla essence
• 300 grams unsalted butter
• grated rind of 2 oranges
• ½ cup cocoa
• 2½ cups pure flour

Icing

• 100 grams cooking chocolate
• 1 teaspoon Kremelta

Method

1. Put the icing sugar, egg and vanilla essence into a food process and process for 2 minutes.
2. Add the softened butter and process a further 2 minutes until the mixture is light and fluffy.
3. Sift together the cocoa and flour and sprinkle evenly over the top of the creamed mixture. Pulse to mix. Do not overprocess.
4. Put the mixture into a piping bag fitted with a large star nozzle and pipe medium size rosettes onto a greased baking tray.
5. Bake at 180ºC for 12-15 minutes.

Icing

1. Melt the chocolate with the Kremelta in a bowl over hot water or in the microwave.
2. Spread a little of the melted chocolate on the base of each cookie and allow to set. Alternatively, pipe thin ribbons of chocolate over the top of each cookie.

Electric beater method

1. Beat the butter and icing sugar together until lgiht and creamy. Add the egg and orange rind and beat well. Mix in the sifted cocoa and flour with a metal spoon. Continue from step 4.