Indulge your sweet tooth with our Orange Chocolate Shortbread Hearts with a Rum Dip – the perfect romantic dessert. Or if you just like shortbread – the perfect treat! A wonderful recipe created by McKinney’s & Catherine Fulvio.
For the biscuits
180g plain flour
60g McKinney’s caster sugar
A pinch of nutmeg
120g soft butter
1 orange, zest only
4 tbsp. cocoa powder, sieved
40g dark chocolate (min 70% cocoa solids), grated
40ml to 50ml cold water
For the dip
4 tbsp rum
½ tsp vanilla extract
4 tbsp. McKinney’s icing sugar
100g dark chocolate, melted
Orange zest, to decorate
To make the heart biscuits
Preheat oven to 180˚C/fan 160C°/gas 4 and line 2 baking trays with parchment paper.
Place the flour, McKinney’s sugar and nutmeg into a bowl and rub in the butter until it resembles fine breadcrumbs. Add the orange zest, grated chocolate and sieved cocoa powder.
Add enough cold water for form a firm dough and lightly knead until combined.
Wrap in parchment and leave to chill in the fridge for about 30 minutes before rolling out.
Dust a clean surface with a little sieved cocoa powder and roll out to 1 cm thick.
Using your heart shaped cutter, cut out shapes.
Place the biscuits on a baking tray and bake in the preheated oven for about 14 to 16 minutes until cooked – this depends on the size of the biscuits. Remove from the oven, leave on the tray for 10 minutes before transferring to a cooling rack.
To prepare the dip
Whisk together the mascarpone, cream, rum and vanilla extract.
Fold in McKinney’s Icing Sugar. Spoon into a bowl and arrange the biscuits around to dip.
To decorate the biscuits
When cold, spoon the melted chocolate into a piping bag without a nozzle. Snip the end of the piping bag and drizzle the chocolate over the biscuits. Sprinkle over orange zest to decorate.