How to Make:
- For candied peel, place rind in a pan over low heat and cover with cold water. Simmer for 10 minutes. Drain. Repeat blanching method 2 more times until the peel can be easily pierced with a knife. Drain, cut into 1cm-thick slices and return to pan over low heat with 2 1/2 cups (550g) sugar and 2 cups (500ml) water, stirring to dissolve sugar. Simmer for 15 minutes until the peel is translucent. Remove from heat and stand for 30 minutes. Drain. Arrange peel on a baking tray lined with baking paper and set aside for 6 hours to dry completely. Toss dry peel in remaining 1/2 cup (110g) sugar. Store in an airtight container in the fridge for up to 5 days.
- Preheat oven to 180°C. Sift flour, cocoa, baking powder and 1/4 teaspoon salt in a bowl. Finely chop 1/2 cup candied orange peel.
- Beat butter, sugar and zest together until thick and pale. Beat in egg and extra yolk, then, in batches, fold in flour mixture and chopped peel until just combined. Shape the dough into two 5cm-diameter logs. Enclose in plastic wrap and chill for 30 minutes. (The dough can be frozen for up to 2 months at this point.)
- Cut dough into 5mm-thick slices. Put on 4 baking trays lined with baking paper, leaving room to spread. Bring to room temperature, then bake for 7-8 minutes or until cooked through. Cool. Serve with remaining candied peel.
Time for preparing:17 min. PT17M
- 3 cups (450g) plain flour, sifted
- 1 cup (100g) cocoa powder, sifted
- 2 1/2 teaspoons baking powder
- 225g unsalted butter, softened
- 1 1/4 cups (275g) caster sugar
- Grated zest of 1 blood orange or regular orange
- 1 egg, plus 1 extra egg yolk Candied orange peel
- Pared rind of 5 blood oranges or regular oranges, pith removed
- 3 cups (660g) caster sugar