Orange Chocolate Shortbread Hearts with a Rum Dip
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.
Makes 24
Ingredients
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
100g mascarpone
120ml cream
4 tbsp rum
½ tsp vanilla extract
4 tbsp. McKinney’s icing sugar
100g dark chocolate, melted
Orange zest, to decorate
Method
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.
You can find some more McKinney’s Sugar recipes on their facebook page or on their parent website Nordzucker.
