Crisp, buttery orange cookies with a gooey melting truffle filling hiding inside. Easy to make, and so delicious! Everyone will want another cookie…
I was shopping recently when I saw a bag of Lindor mini truffles* and had a flash of inspiration. I couldn’t wait to get home and try out my idea.
All other jobs were suspended temporarily, as I got busy with the baking things.
One thing leads to another
You see, when I made my inside-out cheesecake cookies, I’d thought that it would be a good idea to try the same method but with a chocolate filling. And when I saw those little truffles I realised that they would be the PERFECT thing to go in the middle of these cookies.
I whizzed up the cookie dough in just a few moments – thanks food processor! But removing the foil wrappers from all the little truffles was a bit fiddly and time consuming. So I put my daughter Kipper to work doing that. She was a keen helper, and even managed not to eat any of the truffles before they’d made it into the cookies. I’m impressed.
Assembling the cookies was easy and only took a few minutes. We arranged them on the baking sheets with plenty of room for them to spread, and popped them into the oven.
I’d planned to make a plain vanilla cookie on the outside of the truffles, but at the last moment I added some orange zest to the mix. I’m so glad I did! As they baked, the whole house was filled with the glorious aroma of chocolate orange. Even DH was drawn to the intoxicating scent that was wafting from the kitchen.
We all stood around impatiently, waiting for the cookies to be cool enough to eat. And then…. mmmmmm…. crisp, buttery orange-scented cookie surrounding gooey melty truffley filling. Silence reigned as we took a moment to savour them.
They were so perfect, we were all inspired to have seconds.
Note: Truffle maths
There were 21 mini truffles in the bag, so I made 21 delicious chocolate orange cookies. If you had larger truffles, the recipe would make a fewer cookies. Or if you had more or smaller truffles, you could probably get a few more cookies out of the same amount of dough.
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Orange chocolate truffle-centred cookies
- 4 tbsp golden syrup/honey/agave nectar or a mixture
- 200 g self-raising flour (1 ⅔ cups)
- ¼ tsp bicarbonate of soda
- 75 g caster sugar (¼ cup + 2 tbsp)
- 100 g butter (scant ½ cup)
- zest of an orange
- 100 g bag Lindor mini truffles or similar small spherical chocolates
- 1-2 tsp icing sugar (optional)
- Preheat the oven to 180°C (350°F). Line two baking sheets with greaseproof paper or parchment. Remove the foil wrappers from the truffles.
- Place the syrup/honey in a small bowl and place in the oven to warm.
- In a food processor, combine the flour, bicarbonate of soda, sugar, butter and orange zest, and process to a sandy consistency.
- With the motor running, pour the warmed syrup/honey into the food processor and continue to whizz until the mixture forms a ball of soft dough.
- Pinch off a small ball of dough, about the size of a small walnut, and flatten into a circle. Place a truffle in the centre and enclose the truffle in the dough, rolling in your palms to ensure there are no cracks.
- Repeat with the remaining dough and space the balls well apart on the prepared baking sheets. Bake at 180°C (350°F) for 10 minutes until golden brown.
- Remove from the oven - the cookies will be very soft. Allow to cool on the baking sheets for a few minutes to firm up before transferring to cooling racks.
- Once cold, dust with icing sugar if desired, and serve.
*In the USA, Lindor truffles have a hechsher and are kosher. In the UK, KLBD lists them as ‘not kosher’ due to ‘insufficient information’. Please check the packaging locally and make your own decision as to whether or not to use them. Of course other truffles are also available 🙂.