All purpose flour/ maida – 1 cup
Baking powder -1/4 tsp
Salt -a pinch
Unsalted butter – 115 grams
Sugar -1/2 cup (granulated white sugar)
Egg – 1 separated
Vanilla essence – 1 tsp
Orange zest – 1 tsp
Semisweet chocolate – 30 grams chopped
Cocoa powder – 2 tsp
Seive maida, baking powder and salt together twice.Keep it aside.
Double boil chocolate and leave it to cool. (ie- melt chocolate over a bowl of hot water)
In a bowl combine together butter and sugar until smooth.
Add vanilla essence, egg yolk and beat until well blended
Add the dry ingredients (maida + baking powder + salt) little at a time and mix well until you get a smooth dough.
Now divide the dough into 2 equal parts.
To one part add orange zest and mix well.(we will call this the orange dough)
Refrigerate both the dough separately in a plastic wrap until firm. (see pic-1 below)
Now place the orange dough between 2 sheets of parchment paper and roll out into a 10 * 5 rectangle 1/2 inch thick. I did not roll out into a rectangle but later trimmed the sides of the dough.
Trim the edges neatly and roll both the dough together lightly and discard the other paper also.Seal the edges neatly.
Now wrap the roll in a plastic wrap or parchment paper and refrigerate until firm or overnight. I refrigerated overnight.
Preheat the oven at 180 degree C for 15 minutes before baking the cookies.
Unwrap the dough and using a sharp knife cut the dough crosswise into slices 1/4 inch thick.
Bake at 180 degree C until the edges turns golden brown. Do not over bake the cookies. Cool on a wire rack and then store it in an airtight container.
Enjoy making these exotic cookies for Christmas.
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