Christmas Orange & Cacao Biscuits Recipe

Christmas Orange & Cacao Biscuits Recipe
Vegetarian, Dairy Free
Store in airtight container.

Gorgeous little crunchy biscuit treats with a citrus orange boost! Includes Carob, a chocolate alternative for a slightly maltier taste. Perfect for sharing around the table this Christmas. Note: this recipe makes about 65 biscuits, 4cm in diameter.

  • Baking Tray
  • Baking Paper
  • Bain Marie
  • Mixing Bowl
  • Rolling Pin
  • Biscuit Cutter
  • Cooling Rack


  1. Preheat the oven to 180 C degrees and line a tray with baking paper.
  2. Using the method with a bain marie, melt the butter. Leave it to cool down for 2-3 minutes and then beat it with the sugar until well combined. Add the egg, vanilla and orange zest and beat well again.
  3. In another bowl, mix all the dry ingredients – flour, carob powder, baking soda, nutmeg and stir well. Add the wet ingredients to the dry and form a dough. If needed add 1-2 tablespoons water.
  4. Roll the dough out on a floured surface to a thickness of 1cm. Sprinkle cacao nibs on top and roll the dough out again so that the nibs incorporate in the dough (or, you can sprinkle the cacao nibs on top of each biscuit).
  5. Using a biscuit cutter, any ring will do the job, cut biscuits out and place on the baking tray.
  6. Bake for about 4 minutes on fanned oven heat and about 2 minutes on the upper grill mode until pale golden-brown.
  7. Set aside for 2-3 minutes and then cool on a wire rack.
  8. Share & enjoy!

Click to enlarge

19 December 2016 - 11:21am

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