For the Dough

1. Zest two oranges and set it aside.
2. In a mixing bowl, rub the orange zest into the sugar for 1–2 minutes until fragrant to release the natural oils.
3. Add the butter and beat with the orange-infused sugar on medium speed until well combined and smooth.
4. Sift in the plain flour, ground cardamon and salt to remove any lumps.
5. Mix on medium speed until just combined, being careful not to overmix.
6. Scrape down the sides and bottom of the bowl with a spatula, then gently finish mixing by hand until the dough comes together evenly.
7. Divide the dough into two portions. Sandwich one portion between two sheets of parchment paper and roll it out to 6 mm thickness. Place onto a tray and repeat with the remaining dough.
8. Chill the rolled dough for 30–60 minutes, or until firm to the touch.

Bake the Cookies

1. Towards the end of the chilling time, preheat the oven to 160°C fan and line a baking sheet with parchment paper.
2. Once firm, peel off the parchment paper. Cut out as many cookies as possible using your desired cookie cutter.
3. Remove the excess dough, then use an offset spatula to carefully lift each cookie and transfer it onto a lined baking sheet, spacing them about 1 inch apart.
4. Gather and re-roll any remaining dough between parchment paper. If the dough softens at any point, return it to the fridge to firm up before continuing.
5. Bake in a preheated oven at 160°C fan for 12 – 15 minutes, or until the edges are lightly golden (mine took 14 minutes).
6. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Make the Dip

1. Finely chop 200g of chocolate into small, uniform pieces to ensure even melting.
2. Place 150g of the chocolate into a microwave-safe bowl. Heat in 20-second bursts at 50% power. Stir well between each round until the chocolate is smooth and fully melted.
3. Add the remaining 50g of un-melted chocolate into the bowl. Stir continuously until everything has melted. This “seeding” technique helps the chocolate set with a professional snap and shine.
4. Pour the tempered chocolate into a deep, wide-mouth jug or glass measuring cup. The depth makes it easier to achieve a clean, halfway dip on each cookie.

Decorate the Cookies

1. Lay a sheet of parchment paper on your work surface to catch any drips and prevent sticking.
2. Dip each cooled cookie halfway into the chocolate. Gently shake or wipe off any excess against the edge of the jug to prevent “puddling” on the paper.
3. Lay the cookies on the parchment paper. Because the chocolate is tempered, it should set hard at room temperature.
4. Once firm, enjoy them with your favourite cup of coffee!