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
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.