Indulge your sweet tooth with this orange chocolate shortbread with a rum dip recipe, created by Siúcra and Catherine Fulvio.
Ingredients (makes 24 )
For the biscuits
180g of plain flour
60g of Siucra caster sugar
A pinch of nutmeg
120g soft butter
1 orange, zest only
4 tablespoons of cocoa powder, sieved
40g of dark chocolate (min. 70 per cent cocoa solids ), grated
40ml to 50ml of cold water
For the dip
100g of mascarpone
120ml of cream
4 tablespoons of rum
½ a teaspoon of vanilla extract
4 tablespoons of Siucra icing sugar
100g of dark chocolate, melted
Orange zest, to decorate
To make the heart biscuits
Preheat oven to 180°C/ fan 160°C/ gas 4 and line 2 baking trays with parchment paper.
Place the flour, Siúcra sugar and nutmeg into a bowl and rub in the butter until it resembles fine breadcrumbs. Add the orange zest, grated chocolate and sieved cocoa powder.
Add enough cold water for form a firm dough and lightly knead until combined.
Wrap in parchment and leave to chill in the fridge for about 30 minutes before rolling out.
Dust a clean surface with a little sieved cocoa powder and roll out to 1 cm thick.
Using your heart shaped cutter, cut out shapes.
Place the biscuits on a baking tray and bake in the preheated oven for about 14 to 16 minutes until cooked – this depends on the size of the biscuits.
Remove from the oven and leave on the tray for 10 minutes before transferring to a cooling rack.
To prepare the dip
Whisk together the mascarpone, cream, rum and vanilla extract.
Fold in Siúcra Icing Sugar. Spoon into a bowl and arrange the biscuits around to dip.
To decorate the biscuits
When cold, spoon the melted chocolate into a piping bag without a nozzle.
Snip the end of the piping bag and drizzle the chocolate over the biscuits. Sprinkle over orange zest to decorate.