As a proud British brand, we know there’s nothing quite like a good biscuit - and these chocolate orange cookies hit the spot. Made with our rich and velvety Dark Choc Blend, paired with a pop of fresh orange zest, they’re soft in the middle with a satisfying sugar-crackled edge. Perfect for dunking, sharing, or enjoying solo with a brew this National Biscuit Day.

INGREDIENTS:

Cookie dough: 200g oat flour, 50g plain flour, 60g Blendsmiths Dark Choc Blend (or other chocolate blend), 2 tsp baking powder, 1/2 tsp salt, 26g cornstarch mixed with 3 tbsp water, 114g unsweetened applesauce, 150g dark brown sugar, 2 tbsp milk, 1 tbsp orange zest, 1 tbsp orange juice, 1/2 tsp vanilla extract 

Coating and glaze:  3 tbsp caster sugar, 2 tsp orange zest, 120g icing sugar, 20g Blendsmiths Dark Choc Blend, 1 tbsp orange juice, 1 tsp orange zest, 1-2 tsp water 

METHOD:

In a large bowl, whisk together the oat flour, plain flour, chocolate blend, baking powder and salt. Set aside.

In a separate bowl whisk together the applesauce and dark brown sugar. 

Whisk the cornstarch water mixture, milk, orange zest, orange juice and vanilla extract into the applesauce and sugar.  

Add in the flour mixture and mix until just combined.

Refrigerate the dough for at least 1 hour and 30 minutes (or overnight). You must not skip this step or the cookies will be too sticky to form into balls. 

Once the dough is done chilling, in a small bowl, mix together the caster sugar and orange zest.  

Scoop the dough out into 12 balls and roll each dough ball in the orange sugar to coat completely.  After rolling flatten each dough ball into a thick disc. 

Spread the dough discs out over two lined baking sheets. Bake the cookies at 165°c fan for 15-17 minutes. 

Allow to cool on the baking sheet for 5 min before transferring to a cooling rack. 

In a small bowl, whisk together the icing sugar, chocolate blend, orange juice, and orange zest. Start adding in the water a little at a time until you reach the desired consistency. The glaze should be thick enough to coat the back of a spoon and not thin and watery. 

Drizzle the chocolate orange glaze on top of the cookies when they have cooled completely. Sprinkle with more orange zest while the glaze is wet if desired and let the glaze harden in the fridge.

ENJOY

Celebrate National Biscuit Day and make this delicious recipe from @Limes_pickmeup using our Dark Choc Blend