Spiked Orange and Chocolate Biscuits Recipe - Los Angeles Times

Ingredients

• 512 grams (1 pound 2 ounces; 3 2/3 cups) all-purpose flour
• 1 teaspoon fine sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 208 grams (7.25 ounces; 1 cup) granulated sugar, preferably organic
• 1/2 cup vegetable oil
• 1/4 cup everyday olive oil
• 2 tablespoons orange liqueur, such as Grand Marnier or Cointreau
• 2 large navel or Cara Cara orange
• 230 grams (8 ounces; 1 cup) turbinado sugar, such as Sugar in the Raw
• 230 grams (8 ounces) vegan dark chocolate, such as Hu
• Candied Orange Peel (see recipe below)<del >,</del> for decoration (optional)
• 1 large navel or Cara Cara orange
• 208 grams (7.25 ounces; 1 cup) granulated sugar, preferably organic, plus more for coating
• 1 cup water