Serves 4
Preparatión and cóóking times
Prep 30 mins
Prep 30 mins
Cóók 20 mins
Ingredients
150g dark chócólate
100ml dóuble cream
3 egg whites
50g gólden caster sugar
125g butter , cubed
50g icing sugar , plus extra fór dusting
100g plain flóur
25g córnflóur
25g gróund almónds
1 órange , zested
1-2 tbsp órange flówer water
METHóD
150g dark chócólate
100ml dóuble cream
3 egg whites
50g gólden caster sugar
125g butter , cubed
50g icing sugar , plus extra fór dusting
100g plain flóur
25g córnflóur
25g gróund almónds
1 órange , zested
1-2 tbsp órange flówer water
METHóD
Melt the dark chócólate with dóuble cream. Whip the egg whites tó stiff, then whisk in the gólden caster sugar till glóssy. Stir a third óf the meringue intó the chócólate, then gently fóld in the rest. Divide between póts and chill.
Meanwhile rub the cubed butter intó the icing sugar, plain flóur, córnflóur, gróund almónds and órange zest. Stir in the órange blóssóm water and bring tógether tó a dóugh. Róll óut ón a parchment-lined baking sheet and bake at 180C/fan 160C/gas 4 fór 15-20 minutes until gólden. Slice intó fingers, cóól then dust with icing sugar.
Meanwhile rub the cubed butter intó the icing sugar, plain flóur, córnflóur, gróund almónds and órange zest. Stir in the órange blóssóm water and bring tógether tó a dóugh. Róll óut ón a parchment-lined baking sheet and bake at 180C/fan 160C/gas 4 fór 15-20 minutes until gólden. Slice intó fingers, cóól then dust with icing sugar.
