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Orange And Chocolate Whirls

Orange And Chocolate Whirls

Orange:

85g (3 oz) soft butter

25g (1 oz) caster sugar

115g (4 oz) plain flour

Finely grated rind of 1 orange

½ beaten egg

Chocolate:

85g (3 oz) soft butter

25g (1 oz) caster sugar

85g (3 oz) plain flour

25g (1 oz) cocoa

½ beaten egg

Make up a batch of these tasty biscuits and freeze some for later.

Serves 28

Method
Make up the two batches of biscuit dough separately by creaming the butter with the sugar and mix in the dry ingredients with the egg. Roll into a rectangles 24cm x 18cm (9½x 7 inch) – if the dough is very soft place into the refrigerator for 30 minutes. 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).

2-oven AGA
Place the baking tray on the oven grid shelf placed on the floor of the Roasting Oven with the plain cold shelf slid on the second runners down. Bake for about 15 minutes until golden.

3 and 4-oven AGA
Place on the cold plain shelf and slide it into the centre of the Baking Oven, cook for about 15 minutes until golden. Allow to cool for 5 minutes then place onto a cooling rack. golden.

Conventional cooking
Cook at 180°C, (350ºF) fan oven 160°C, Gas Mark 4 for 15 minutes until golden.

 

If you like this recipe, you may also like Chilli Chocolate Biscuits or Drop Scones

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