Dark Chocolate Orange Shortbread Biscuits
A.K.A the glorified Jaffa cake! Took me several attempts to perfect the shortbread but I am convinced it’s now perfect. Just the right level of crumbly and butteriness without being too snappy. This divine spelt shortbread is then topped with an orange chia jelly before its final layer of rich dark chocolate. The combination of creamy, crunchy and tart is total perfection. You’ve got to try these.
• 100g coconut oil
• 180g Spelt flour
• 50g xylitol
• 1 cup dark chocolate chips
• 6 tbsps freshly squeezed orange juice
• 3 and 1/2 tsps chia seeds
Preheat the oven to 160 degrees celsius.
In a small bowl combine the orange juice and chia seeds.
Before you weigh out the coconut oil place the jar in the fridge for 5 minutes to cool it down. Cream the chilled coconut oil and xylitol in a wide based food processor until combined. Sift in the spelt flour and then blitz again until you have a very sticky and oily looking dough – I promise all is on the right track.
Transfer the dough into a bowl and place in the fridge for about 5-10 minutes (but no longer) to help it stiffen.
In the meantime, prepare 2 large pieces of parchment paper about the size of your baking tray / trays.
Place the dough on top of one piece of paper before covering with the other. Then using your rolling pin on the paper, roll until it’s a couple of mm thick. The shortbread will spread in the oven so leave some room.
Transfer on to the baking tray and carefully remove the top layer of paper.
Bake in the oven for approximately 45 minutes or until slightly golden and firm to touch.
Once out the over, use a cutter to cut as many of your desired shapes as possible straight into the freshly baked mixture. You can’t do this before as the mixture spreads too much. Do not attempt to break them apart however, leave everything to cool before cutting the shapes away from the dough. The edges are the perfect baking snack.
Place the cut biscuits in the fridge to chill for at least 1 hour. In the meantime, check the consistency of the chia jelly adjusting with a little more juice or seeds. You want it to be thick enough to hold in place.
Once the biscuits have chilled, spread the face of each heart with a generous amount of tart chia jelly. Return to the fridge once more to chill before the final stage.
Melt the dark chocolate over a low heat and cover each biscuit in a generous layer of the good stuff. I find again that it is easiest to work on baking paper so you can be messy and then just transfer everything to the fridge and leave it to set.