Adinkra Chocolate Shortbread

Method

Step 1

Zest the orange and infuse in the beaten egg.

Step 2

Roughly chop one of the chocolate bars.

Step 3

Sift the flour, cocoa powder and baking powder into the bowl of your mixer. Add the sugar and mix well.

Step 4

Add the butter and using the tips of your fingers, rub the ingredients together until it resembles breadcrumbs.

Step 5

When the butter is evenly mixed, add the chopped chocolate and mix well.

Step 6

Make a well in the centre and pour in the beaten egg and syrup. Beat with the paddle attachment on a low speed for about 3 minutes or until it forms into one ball.

Step 7

Place the dough on a board and give it a final knead, then divide in half and squash down into even sized discs.

Step 8

Cover with baking paper and roll out. Cut into desired shapes then evenly place on a parchment-lined baking tray and place in freezer for 30 minutes.

Step 9

Preheat the oven to 180C/350F gas mark 4.

Step 10

Bake for 15-18 minutes or until dark brown. Rotate after 10 minutes so all are done evenly. Be careful to watch that the biscuits don’t burn. Remove from the oven and cool on a wire rack.

Step 11

Melt the remaining chocolate then stir to cool. Dip the cookies and lay on baking paper to set.

Step 12

For the icing:Starting with the liquid put the ingredients into a bowl.

Step 13

Whisk together until stiff peaks form. Don’t overbeat or It will become grainy and split. Add a teaspoon of icing sugar at a time if you want a thicker consistency.

Step 14

Pipe your final design onto the cookies.