Spiked Orange and Chocolate Biscuits Recipe - Los Angeles Times

Name: 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) , 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

www.latimes.com

Orange and chocolate combine in these crisp shortbread cookies, coated in crunchy sugar and topped with candied orange peel.

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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