Recipes

Chocolate Orange Rings

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
125 g Butter ½ cup
130 g Brown Sugar ½ cup
50 g Egg 1 x 50 g
320 g Laucke Wallaby Flour 2 cups
6 g Orange Zest 1 tbsp
ORANGE CREAM FILLING
50 g Soft Butter 3½ tbsp
2 g Orange Zest 1 tsp
15 g Milk 1 tbsp
10 g Orange Juice 1⅞ tsp
120 g Icing Sugar ⅞ cup

Method

  1. Preheat oven to 190°C.

  2. Beat the butter, sugar, and egg until smooth.

  3. Stir in the flour and orange zest.

  4. Turn dough onto a lightly floured surface, knead gently until smooth.

  5. Cover with plastic food wrap, and refrigerate for 30 minutes.

  6. Roll dough out until 3 mm thick, cut into 6 cm fluted rounds, and then cut out the centres with a 4 cm plain cutter.

  7. Place onto prepared baking trays.

  8. Baking time 10 to 12 minutes or until lightly browned.

  9. When cold, sandwich biscuits with the orange cream filling, to finish dip half the biscuit in melted chocolate, when the chocolate has set cover with paper and dust the remaining half with icing sugar.

  10. Orange Cream Filling

  11. Beat butter and orange zest in a mixing bowl until smooth, gradually beat in milk, orange juice and icing sugar. 

     

  • Laucke Specialities
  • Bake: 10 - 12 minutes
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