If you know me you know that I love orange and cinnamon together, if we add chocolate then no need to say anything else. They are rather wintery flavors, perfect for these festive cold days. I was craving something rustic and with an intense taste and this is the result: a crunchy cookie and an explosion of flavors. The chocolate coating can be omitted, however, I recommend it because it enhances the flavor. White chocolate remains a little more buttery and delicate, if you prefer you can cover all the cookies with dark chocolate.
The key to the success of this dough is to leave it to rest in the fridge, you can make the dough ahead and use it even 6-8 hours later.
When you roll out the dough, make sure it is always very cold, for convenience I worked it in small parts, leaving the rest in the fridge. Working directly on parchment paper or a silicone mat won't need additional flour to spread it out.
These cookies are also a great gift idea, friends and family will appreciate something genuine and homemade just for them. You can wrap them in transparent plastic bags and decorate them with ribbons of your choice.
Recipe
Preparation time 30 minutes + rest
Baking time 10 minutes
Servings 65 cookies
Ingredients
Dough
175 gr of butter
175 gr of brown sugar
170 gr of flour "0"
200 gr of wholemeal flour
1 egg
1 tbsp of maple syrup
2 tbsp of honey
1 tbsp of cinnamon
1 tsp of baking powder
1 tbsp of orange juice
Zest of 1 orange
1 pinch of salt
Chocolate dip
120 gr of dark chocolate
120 gr of white chocolate
Method
DOUGH
1. Melt butter, sugar, honey, maple syrup and orange juice in a saucepan over low heat. Leave to cool
2. In a bowl combine both flours, cinnamon, orange zest. Mix and keep aside
3. Beat the egg and add it to the flours
4. Incorporate the butter mix to the rest of the dough and add a pinch of salt. Mix well to obtain a compact and smooth mixture
5. Knead the dough briefly with your hands and form a squared flat dough, cover with cling film and leave to rest in the fridge for several hours
6. Work a little dough at a time, placing the rest in the fridge covered with plastic wrap. Roll out the dough maintaining a height of about 1/2 cm, cut the cookies with round cookie cutter
7. Place the cookies on a dripping pan covered with parchment paper and bake in a preheated oven with fan at 175 ° for 10 minutes, checking that the cookies are golden brown on top. Leave to cool
CHOCOLATE DIP
1. Roughly chop the dark chocolate and melt it in the microwave at intervals of 30 seconds, stirring at each interval
2. Dip the top of half of the cookies into the chocolate and place on a tray until it is completely set
3. Repeat the same procedure with the white chocolate on the remaining half of the cookies
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