DARK CHOCOLATE-DIPPED ORANGE & ROSEMARY BISCUITS - Cuisine Magazine - From New Zealand to the World

Name: DARK CHOCOLATE-DIPPED ORANGE & ROSEMARY BISCUITS - Cuisine Magazine - From New Zealand to the World
Ingredients: 100g softened butter; ½ cup (100g) golden caster sugar (I use Billington’s golden caster sugar, available at most supermarkets); 1 teaspoon vanilla extract; finely grated zest ½ orange; 2 teaspoons finely chopped rosemary; 1¼ cups (150g) brown rice flour; ½ cup (50g) tapioca flour or gluten-free cornflour; 185g dark chocolate, melted

www.cuisine.co.nz

Cuisine Magazine Recipes, search all the ingredients in your fridge against our recipes, or try DARK CHOCOLATE-DIPPED ORANGE & ROSEMARY BISCUITS

View full recipe on www.cuisine.co.nz

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.cuisine.co.nz.

Share this recipe:

Cooking tools:

Hand mixer
Cookie cutter
Rolling pin
Cooling rack
Fine-mesh sieve
Double boiler
Microplane
Kitchen scale
Oven
Refrigerator
Mixing bowl
Wooden spoon
Baking sheet
Parchment paper
Airtight container
Ice cube tray
Measuring cup
Measuring spoon
Chef's knife
Cutting board

Ingredients

100g softened butter
½ cup (100g) golden caster sugar (I use Billington’s golden caster sugar, available at most supermarkets)
1 teaspoon vanilla extract
finely grated zest ½ orange
2 teaspoons finely chopped rosemary
1¼ cups (150g) brown rice flour
½ cup (50g) tapioca flour or gluten-free cornflour
185g dark chocolate, melted