Orange and Milk Chocolate Macaroons

1. 1

   For filling, combine cream and butter in a saucepan and bring just to the boil.

2. 2

   Remove from heat and add chocolate.

3. 3

   Stir until smooth and refrigerate until thick.

4. 4

   (About 3 hours).

5. 5

   Meanwhile for biscuits, combine all ingredients and stir until mixture comes together.

6. 6

   Flatten mixture between two pieces of plastic wrap until 3-4mm thick.

7. 7

   Using a 4cm pastry cutter, cut out rounds and carefully lift onto a baking paper-lined oven tray.

8. 8

   When finished, gather all scraps together and repeat process until all the mixture is used.

9. 9

   Bake the macaroons at 170 degrees centigrade until just beginning to colour around the edges, about 10-12 minutes.

10. 10

    Cool on trays and then sandwich together flat sides of macaroons with a teaspoon of filling per biscuit.

11. 11

    These biscuits will keep, refrigerated, in an air-tight container for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.