Chocorangas - Be Happy!
Makes around 16
1/2 cup of vegan sunflower margarine (recommend Vitalite)
1/2 cup of icing sugar
Couple of drops of vanilla extract
1 and ¼ cup of plain flour
¼ cup of cocoa powder
1/8 teaspoon bicarbonate of soda
1/8 teaspoon of salt
½ cup of chocolate chips
zest of an orange
1 teaspooon of orange extract
Preheat the oven to 350f/ 180C.
Grease and line a baking tray with greaseproof paper.
Beat the margarine until creamy. Add the vanilla + orange extracts and the icing sugar and beat again.
In a separate bowl, sift together the flour, cocoa powder, salt and bicarbonate of soda.
Fold this mixture into the margarine mix in two batches. Add a bit more flour if too sticky. Fold in the chocolate chips and orange zest.
Roll out on a floured board into an oblong. Cut into fingers the size of traditional shortbread fingers and prick all over with a fork.
Transfer to the baking tray and bake for 12-14 minutes.
Allow to cool on baking sheet for 5 minutes then transfer to a wire cooling rack.
Recipe by Caroline Turner