choc orange melting moments cookies

By tinathorn

This recipe is dairy-free, although you can use butter if you prefer and are not allergic to it. I have tried substituting plain flour for a gluten-free variety and it worked ok, but the bikkies were a little drier.
the recipe makes a great 5 ingredient chocolate shortbread!

Ingredients

• For the icing:
• 125 g dairy-free margarine (I used Nuttelex) // or softened unslated butter
• 110 g (3/4 cup) plain flour // or gluten-free plain flour mix
• 2 tbsp corn flour
• 2 tbsp icing sugar
• 2 tbsp cocoa powder
• 40 g dairy-free margarine
• 80 g icing sugar
• 1 tbsp cocoa
• 1 tbsp orange zest + a dash of orange juice

Preparation

Step 1

Preheat oven to 180C (170C fan forced, 375F, gas mark 5) and line a cookie tray with baking paper.

Beat margarine and icing sugar until light and fluffy. Combine all dry ingredients and add to the margarine mixture in two batches, mixing on low until combined.

Using a fluted tip, pipe dough onto a paper-lined tray leaving a 2cm gap in between cookies. The quantity will make 32 bite-sized pieces (16 sandwiches). If you don’t have a piping bag, just use a teaspoon and flatten each dollop with an icing sugar-dusted fork.

Bake for 10 minutes, remove from oven and allow to cool.

In the meantime, beat margarine, sugar and cocoa in a small bowl until light and fluffy. Add orange zest and a little of the orange juice. Mix well and chill before spooning a little onto each half and pressing together with another cookie.

Refrigerate but bring to room temperature 5 minutes before serving. These delicious melting moments will keep in the fridge for around 4 days, that’s if the last that long!