Orange chocolate shortbread hearts with a rum dip

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 plain flour

60g Siucra caster sugar

A pinch of nutmeg

120g soft butter

1 orange, zest only

4 tablespoons of cocoa powder, sieved

40g of dark chocolate (minimum 70 per cent cocoa solids ), grated

40ml to 50ml of cold water

For the dip

100g mascarpone

120ml cream

4 tablespoons of rum

½ teaspoon of vanilla extract

4 tablespoons Siucra icing sugar

100g dark chocolate, melted

Orange zest, to decorate


To make the heart biscuits

Preheat oven to 180°C/ fan 160°C/gas 4 and line two 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 to 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 the dough to 1cm 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.


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