- 250g butter, softened
- 50g caster sugar
- 100g light brown sugar
- 300g self raising flour
- 2 tbsp milk
- 1 tsp vanilla extract
- a pinch of salt
- 170g Terry’s chocolate orange (a whole one!)
- Preheat the oven to 180C. Line 2 or 3 baking sheets with greaseproof baking paper (or bake in batches). In a bowl, beat together the butter and sugars until light and fluffy. Stir in the flour and milk, vanilla and salt. Mix well then stir in the chocolate.
- Take heaped teaspoons of the dough and roughly shape each portion into a ball. Put on the baking sheets well apart to allow for spreading. Lightly flatten each biscuit with your fingertips, keeping the mixture quite rough-looking. You should yield 18-24 cookies depending on how generous you’ve been with the portion size.
- Bake for 10-20 minutes (depending on size) until the cookies are pale golden around the edge, but still feel soft in the centre. Cool on the baking sheets for 5 minutes, then transfer to a wire rack and allow to cool a little more before eating.
These are great with all varieties of chocolate orange. Dark chocolate oranges are the tastiest to use in my opinion. You can grate orange zest into the dough for a more intense orange flavour if you want or add some chopped nuts for crunch.