Makes enough for 30 cookies
Preparation time: 15 minutes
Cooking time: 8 minutes

• 150g softened butter

• 200g plain flour

• ¼ teaspoon salt

• 2 teaspoons baking powder

• 1 large egg, beaten

• 200g caster sugar

• 1 teaspoon vanilla essence (or any other flavouring you fancy!)

• Grated rind of two Jaffa oranges

• 100g chocolate (white, dark or milk, whatever you fancy!) – to decorate


Step 1 - Preheat the oven to 200°C

Step 2 - Sift the flour, salt and baking powder into a large mixing bowl

Step 3 - In a separate bowl, cream together the butter and sugar until light and fluffy. Stir in the beaten egg and vanilla essence, then the orange zest

Step 4 - Pour in the flour mixture and mix all the ingredients together until it forms a dough

Step 5 - On a lightly floured surface, roll the dough into a long sausage shape, then wra in either foil or cling film, and chill in the fridge for an hour, until firm

Step 6 - Take the dough out and cut off the amount of mixture you want to use – it will keep in the fridge for up to 10 days, or the freezer for 6 weeks so you don’t have to use it all straightaway

Step 7 - Roll the mix into as many small balls as it will make, then roll out into round biscuit shapes and place on a greased baking tray

Step 8 - Cook for 7 or 8 minutes or until golden

Step 9 - Leave to cool on a wire rack

Step 10 - Melt the chocolate in a bowl over a pan of simmering water

Step 11 - Remove the chocolate from the heat, then decorate however you like! You could dip half of the cookie into the chocolate, and leave each one to set on a baking tray in the fridge. Or drizzle the chocolate over the top, be as creative as you like!