Cookie Swap 4 took place on the 2nd of August, and once again it was a national event that saw cookie lovers from around the country gathering together to exchange treats, socialise and most importantly raise money for Learn to Earn and specifically their Bake For Profit students who are in dire need of more kitchen equipment to assist with their training. Do have a look at the website to see how this fantastic organisation gives people “a hand up, not a hand out”!
CHOCOLATE ORANGE SUGAR HEARTS
- 265g butter, softened
- 300g castor sugar
- 3 large eggs
- 2 tbsp finely grated orange rind (about 2 oranges)
- 2 tsp vanilla extract
- 600g cake flour
- 1 tbsp baking powder
- ¾ tsp salt
- 150g dark chocolate chips
- extra flour for dusting
- 100g dark chocolate for drizzling (optional)
1.) Cream the butter and castor sugar together until pale and soft. Add the eggs, orange rind and vanilla extract and mix together.
2.) Combine the flour, baking powder, salt and chocolate chips in a bowl. Add this to the butter mixture and mix gently until the dough comes together and everything is combined.
3.) Wrap the dough in plastic wrap and refrigerate for an hour.
4.) Preheat your oven to 180ºC and line a baking tray with baking paper. Dust your work surface and rolling pin with a little flour. Roll the dough out to a thickness of 5mm. Use a heart cutter (or another cutter if you prefer) to cut out your biscuits. Arrange the hearts on your prepared tray, allowing a little room for spreading.
5.) Pop the tray in the oven for 6 minutes, then rotate the tray 180 degrees and bake for a further 4-6 minutes, or until the edges and bases of the cookies are starting to turn golden. Transfer the cookies to a cooling rack.
IMPORTANT: Baking time will depend on the size of your cookies so do keep an eye on them.
6.) Break the dark chocolate into pieces and carefully melt in the microwave on a low setting, whisking every 30-60 seconds. Scrape the melted chocolate into a small piping bag/sandwich bag with a hole cut in the corner and drizzle the chocolate over the cold biscuits. Allow to set before serving. Store the biscuits in an airtight container.