Inspired by the bake-off I have made Jaffa Biscuit Rings- a great alternative to a Jaffa Cake and perfect for any chocolate orange lovers! They’re so easy to make with the only technical bit being the formation of the rings using the biscuit dough. However, once you nail this a few times it gets easier and easier. I have tried to show each step in pictures on how to create the ring.
Here are my top tips for creating some good biscuits which you can use with any recipe you try:
- Don’t use too much flour on the surface when getting your dough out to knead- this can dry it out. I used a non-stick matt and put a tiny bit of flour on the surface to avoid this
- When baking your biscuits you can usually tell they’re done by touching the edges- they have usually gone hard and touching them doesn’t cause the middle to collapse. Do not worry if the middle still looks a little soft- they will set when the cooldown
- Keep everything cool including your ingredients- butter from the fridge and not at room temperature. Try not to handle the dough too much with warm hands either. A tip is to put the bowl in the fridge as well before you start
The recipe is inspired and adapted from Homestyle Books
- 180g Margarine (cold)
- 125g Caster Sugar
- 1 Egg
- 2 Teaspoons of Orange Zest
- 50g Milk Chocolate
- 125g Self Raising Flour
- 250g Plain Flour
For the Dip:
- 100g Milk Chocolate
- Preheat the oven 180 degrees and then line and grease two baking tray
- In a large/medium bowl cream together the butter, sugar, and egg using a handheld electric whisk until light and cream
- Add in the orange zest and great the milk chocolate using a fine greater. Mix altogether.
- Sieve the flours into the bowl and fold using a flat-bladed metal knife. If you’re struggling to get it all together use your hands
- Flour a surface and knead the dough for 30 seconds until it is smooth
- Take a small handful of dough/roughly 3 teaspoons worth and start rolling as if you’re making a sausage shape. Take your time with this to avoid breaking the dough and use the palm of your hands. Distribute the weight of your hands rolling as evenly as possible. When the sausage is roughly 20cm long stop rolling.
- Fold the sausage in half then twist then loop the end over the top of each other. Bring the end of the sausage to meet the top as if you’re making a loop.
- Place on the trays and bake for 12-15 mins until the edges have become hard. Leave the biscuit to cool on a wire rack.
- Melt the chocolate you are dipping the biscuits into by blasting 30 seconds at a time in the microwave and stirring.
- Dip one half of the biscuit in and plac back on the wire rack for the chocolate to cool and set. To avoid mess I put foil down below the rack.