Crumbly, buttery cookies bursting with orange flavour, dipped into dark chocolate and sprinkled with sea salt. Made with both the orange zest and the juice of a freshly squeezed orange, these orange cookies are the real deal. The perfect afternoon pick-me-up treat, for when you start craving something sweet and delicious.
In a bowl, sift together the gluten free flour, xanthan gum, powdered sugar and salt.
Add the cubed cold unsalted butter, and use your fingers to rub the flour and butter together until the mixture resembles fine breadcrumbs.
Add the egg yolks and orange zest, and mix together with the fork.
Add the orange juice, 1 tbsp at a time, stirring well with a fork after each addition. After you've added about 5 - 6 tbsp of orange juice, use your hands to bring the dough together in a ball. Knead it together briefly to get a smooth cookie dough – if there are too many dried bits, sprinkle with a bit more orange juice and briefly knead again.
Wrap the finished cookie dough into cling film and refrigerate for 30 minutes to 1 hour.
Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.
Roll out the cookie dough until it's about 3 - 4 mm thin. Use a round cookie cutter (I used one about 2 inches/5 cm in diameter) to cut out the cookies.
Transfer the cookies onto the lined baking sheet and bake them in the pre-heated oven at 355 ºF (180 ºC) for about 15 - 17 minutes or until light golden brown.
Allow to cool. Once cooled, dip the cookies into dark chocolate and sprinkle with sea salt.
The gluten free chocolate dipped orange cookies keep well in a closed container in a cool dry place for about 1 week.