Unlike my husband, I'm a big fan of orange and chocolate. So this batch is just for me! 

Makes around 45
250g butter or dairy-free spread, softened
1/2 c fine granulated sugar (I used panela)
zest from 1 orange
1/4 tsp baking powder
1/4 tsp salt
1 tsp orange extract or essence
2 1/2 c flour (I used wholemeal spelt)
200g dark chocolate, melted (I used Whittaker's 72%)

In a large bowl beat the butter with an electric whisk (or by hand) until soft. Add sugar, zest, baking powder and salt and beat until combined. Mix in orange essence. Stir in flour and mix until a soft dough forms. 

Divide dough in half, wrap each in cling film and chill in fridge for 2-3 hours until firm.

Preheat oven to 180C. Line 2 baking trays with baking paper.

Roll out half the dough between 2 sheets of baking paper until 4-5mm thick. Cut into your desired shapes with a cookie cutter and place onto your trays (around 16 per tray).

Bake for 10-11 min until golden around the edges. Cool cookies on a wire rack.

Once completely cool, spread dark chocolate on the back of each cookie and leave to dry on a wire rack. Store in an airtight container.