Ingredients
- 150 g of ground almonds
- 1 orange, zest only
- 314 g of terry’s chocolate orange, milk or dark
- 200 g of unsalted butter, room temperature
- 0.5 tsp of almond extract
- 100 g of caster sugar
- 150 g of plain flour
Method
Step 1
Preheat oven to 180°C/160°C fan/gas 4. Beat the sugar and butter together.Step 2
Add the flour, almonds, extract and orange zest to the butter and sugar, beat together to form a soft dough. Bring into a ball shape and cover in cling film. Place in the fridge for 20 mins to firm up.Step 3
Roll out the dough, roughly 1cm thick, on a floured surface. Use a 6cm cutter to stamp out circles. Keep re-rolling the leftover dough to get as many as you can.Step 4
Using a skewer make two little holes in the centre to resemble a button and press a smaller biscuit cutter lightly into the surface to imprint an inner circle.Step 5
Place the biscuits onto a non-stick flat oven tray leaving space to expand, dust with a little caster sugar and bake for 10 mins.Step 6
Remove and leave to cool.Step 7
While the biscuits are cooling melt the chocolate in a bowl over boiling water.Step 8
Dip the cooled biscuits in the chocolate halfway or drizzle over, then lay them on a wire rack to set. Store in an airtight container for up to 1 week.