Simple Orange and Chocolate Cookies

Having learnt that there is a difference between a biscuit and a cookie, as for me I only use the word biscuit which is for all types whether it is sweet, savoury, small or large, soft and chewy, hard, crumbly or melt in your mouth type of biscuit, I decided to have a go at making a cookie!

Biscuits

These Cookies are from How Baking Works by James Morton and they are really easy to make and taste good too.

I made mine slightly smaller making around 20 biscuits in total.  I also made them on two separate days as I wanted to see if the orange flavour would be brought out more but I did not notice a difference.  The only thing I did different was cook them differently and that did make a difference for me.

Biscuits-2

So what is the difference between a cookie and a biscuit?  Well that also depends where you live.  A cookie in the UK is a type of biscuit, it is sweet with a soft or chewy centre and tends to be larger than a biscuit, it often has egg and a raising agent added to the mixture.   A biscuit in the UK in not a cookie and has a flat structure (there is no rising agent added to a biscuit), it can be savoury or sweet with a more crumbly brittle texture.  In the US a biscuit is Savoury scone (similar to a roll) and in normally served with butter before your meal or with your main meal so you can dunk it into your gravy.

Biscuits-4

There are many things that you can change and play with in this recipe, the original recipe by James Morton has the option of adding 1 teaspoon of orange blossom water.

Oven temperature and timing can be played with, I preferred the second time I cooked them and that was without the fan at 180°C for about 15 minutes but you can also try 180°C with the fan for a shorter time, It also depends on the size you want.  I would at about 10 minutes into the cooking time keep and eye on them and take them out when you have your desired colour (the lighter the colour the more gooey, the browner the more crunchy they will be).

Chocolate chips can be used instead of cutting up a slab however, I like to cut up my own chocolate as then you have some large chunks and some smaller pieces.  If you eat one before they have cooled down completely the chocolate will still be soft and I am sure that you will have some evidence left somewhere showing the mischievous act that was just committed.

Simple Orange and Chocolate Cookies

Recipes of My Art

Ingredients
  

  • 150 g softened butter
  • 150 g caster sugar
  • finely grated zest of 1 large orange
  • 1 large egg
  • 225 g plain flour
  • 1/2 teaspoon baking powder
  • 200 g dark chocolate roughly chopped

Instructions
 

  • Preheat your oven to 180°C. Line a baking sheet with baking paper.
  • In a large bowl beat together the softened butter, sugar and zest with a wooden spoon until it come together like a paste. Add the egg and beat together.
  • Add the flour, baking powder and chocolate and stir together, be careful not to overwork the mixture.
  • Divide the dough into 12 - 20 roughly shaped blobs and place on your backing tray with plenty of space between each one.
  • Cook for about 15 minutes or until the edges are turning light brown.
  • Leave to cool and then enjoy.

 

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