If you’ve been following my cooking adventures for a while, you’d know that in 115 posts, I only shared one other cookie recipe. My sincere apologies to all my cookie-loving fans for the lack of cookie recipes to date. This one is for you!
I realised that making home-made cookies is as much part of a healthy, additive-free diet as, say, making dinner from scratch using a variety of natural ingredients. Supermarket biscuits are often high in sugar and made using a variety of shortenings and other cheap (often artificial) ingredients.
These delicious chocolate orange melting moments, on the other hand, are so irresistibly tasty, additive-free and quick to make that I bet it would take you longer to go and get a packet of bikkies from the supermarket than to make these! Even Mr Chipconnoisseur, who has been anxious trying them because he often gets a reaction from store-bought cookies and pastries, has been enjoying a few.
Oh, and if you’re not into icing, the recipe makes a great 5 ingredient chocolate shortbread!
Makes approx 16 mini cookie ‘sandwiches’
Dairy free chocolate orange melting moment cookies
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.
- 125g dairy-free margarine (I used Nuttelex) // or softened unslated butter
- 110g (3/4 cup) plain flour // or gluten-free plain flour mix
- 2 tbsp corn flour
- 2 tbsp icing sugar
- 2 tbsp cocoa powder
For the icing:
- 40g dairy-free margarine
- 80g icing sugar
- 1 tbsp cocoa
- 1 tbsp orange zest + a dash of orange juice
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!
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