Page 30 - Oundle Life November 2021

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ORANGE AND CHOCOLATE WHIRLS
Perfect for dipping into a big mug of tea, these Roll into a rectangles 24cm x 18cm (91⁄2x 7 Orange and Chocolate Whirls are a tasty treat. inch) – if the dough is very soft place into the
INGREDIENTS
Orange:
85g soft butter
25g caster sugar
115g plain flour
Finley grated rind of 1 orange 1⁄2 beaten egg
Chocolate:
85g soft butter 25g caster sugar 85g plain flour 25g cocoa
1⁄2 beaten egg
METHOD
1. Make up the two batches of biscuit dough separately. Cream the butter with the sugar and mix in the dry ingredients with the egg.
refrigerator for 30 minutes.
2. Place the chocolate rectangle onto the orange
rectangle and roll up like a swiss roll. Cut into slices and arrange on a baking tray, lined with Bake-O-Glide (you may need to use two trays).
3. Place on the cold plain shelf and slide it into the center of the baking oven, cooking for about 15 minutes until golden. Allow to cool for 5 minutes then place onto a cooling rack. Conventional cooking: cook at 180°C, (350oF) fan oven 160°C, Gas Mark 4 for 15 minutes until golden.
Units 4-5,
Oundle Wharf, Oundle PE8 4DE www.agaliving.com
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