cookmode

rate recipe

Chocolate Orange spiral cookies

There’s something magical about the scent of chocolate and orange drifting through a kitchen…it always takes me straight back to buy grandmothers cosy kitchen, where she’d say “good baking start with good memories”, and this recipe does exactly this in my humble opinion.

These pretty spirals are soft, buttery, and full of the rich cocoa and bright orange zest combo we all love. They’re the kind of cookie that feels like a warm hug with every bite – perfect with a cuppa, perfect for sharing and definitely perfect for nibbling straight off the baking tray. Bakers perk.

If you want to fill your home with the smell of comfort, nostalgia, and a little bit of chocolate mischief, this recipe is for you. So go ahead and bake these morsels of love, memories and a swirl of sweetness.

No Ratings Yet

25 mins plus cooling and baking time

Ingredients

150g butter, softened

150g caster sugar

1 large egg

2 tsp vanilla extract

Zest of 1 large orange

250g Plain Flour

1/2 tsp baking powder

Pinch of salt - if you are using salted butter omit this

2 tablespoons cocoa powder. Best quality you can afford.

1 tbsp milk (only if dough needs loosening)

DECORATIONS 100g Dark or Milk Chocolate, melted

Sprinkles or Orange Zest finely grated

Instructions

Cream the softened butter and sugar together until light and fluffy

Beat in the egg, vanilla, and Orange zest.

Sift in the flour, baking powder and salt (if using)

Mix until the dough comes together smoothly.

Divide the dough evenly into two halves, weigh the dough to get exact amounts.

Add the cocoa powder to one half of the dough and mix well to incorporate. If dough is too dry and crumbly add in the milk, but only if it needs it.

Roll the vanilla orange dough into a rectangle about 5 mm thick. If you have thickness guides use these.

Roll the chocolate dough to the same size.

Place on dough sheet on top of the other, and transfer to a clean sheet of baking parchment that's longer and wider than the size of your dough.

Roll the layered dough into a tight log, like you would a Swiss roll, nice and tight. Try not to leave any gaps as you roll. We don't want air pockets.

Wrap the log securely in cling film and chill for at least one hour. A well chilled dough gives perfect clean slices.

Preheat oven to 180°C

Neatly slice through both ends of your log to create neat edges, and slice the log into 1cm thick rounds. Bake the ends too as a treat for yourself.

Set on a lined baking sheet and bake for 10 to 12 mins. until the edges look lightly golden.

Cool on baking sheet for 10 minutes before transferring to a wire rack to finish cooling.

Dip or drizzle each cooled cookie with melted chocolate and then add sprinkles or finely grated orange zest. Allow chocolate to set completely before storing