Orange Cookies Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Beat butter, add sugar and salt, egg, orange zest, orange juice and essence. Gradually fold in flour. divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll. On a floured surface, roll each portion of dough to 1/4-in. Thickness. Cut with a floured cookie cutter. Place 1 inch apart on greased baking sheets. bake at 190 degrees c for 8-10 minutes or until edges are light brown. Cool on wire racks.in a small bowl, mix icing sugar, milk and food coloring until smooth. Pipe or spread over cookies; let stand until set.

Method:
Melt the chocolate and butter till smooth. Add the sugar and coffee, slowly stirring to dissolve the sugar. Continue cooking until the mixture is hot to the touch and the sugar is dissolved. Remove the bowl from the heat and whisk in the beaten eggs. Pour the chocolate mixture into the lined loaf pan. Set a large baking dish on the oven rack. Set the loaf pan in the center of the baking dish and surround it with 1 inch of very hot water. Bake until the chocolate has begun to lose its shine, doesn’t shimmy when jostled, and just begins to puff slightly around the edges, 40 to 50-mins. Remove the terrine from the oven and set it on a wire rack to cool to room temperature. Cover with plastic wrap and chill in the refrigerator for at least 4-hours or overnight. Mean while, make the almond brittle (below).
Lift the terrine out of the loaf pan, using the foil as a sling. Turn it over onto a platter or cutting board and peel off the foil. Using a knife that has been dipped in hot water and wiped dry, cut the terrine into 1/2-inch slices. (For even slices, trim off the ends of the loaf first.)