Happy New Year! Let's kick it off with something we all love and will never give up.... chocolate! Hooray! Orange Chocolate Shortbread Biscuits (I mean cookies... biscuits just sounded a bit healthier!)
Ahh... those pesky New Year's Resolutions. Why should we save them for the last day of the year? It can seem so overwhelming. Reflect throughout the year, every day, and challenge ourselves with whatever our personal battles may be. We are ever evolving beings, fickle creatures of desire. We will always crave the sugars, butters, wheats, meats and sweets. We can be harsh in the moment, mean and impatient. We can be loving, generous and kind. We can be watchful or over-indulgent. Just remember to forgive your self and know that every moment brings change. Deep Peace in the Now!
To me the importance of New Years is that so many of our minds converge, taking time out to be peaceful, mindful and reflective. So many of us use it as an opportunity to calmarnos, calm ourselves, and look towards the future. We want to leave the sadness of the previous year behind. We are ready to step into our new skin and leave the old one smoldering in the flames.
disease and sadness
and cold hearts...
I say hello to today
full of love
full of grace
ready to embrace
Chocolate Orange Shortbread Biscuits
3/4 cup flour
1/2 cup dark cocoa ( preferred is Valrhona or Callebaut)
1/2 tsp. salt
1/2 tsp. baking soda
1 stick of butter - room temp.
1/2 cup organic sugar
1/2 tsp. vanilla
1/2 cup chocolate chips, semi sweet or bitter
2 TBS. steel cut oats
Zest of one orange - this gives them a full orange flavor. Use 1 tsp. for a lighter flavor or none at all for full on chocolate.
Grey Sea Salt
Oven to 350. Sift first four dry ingredients together. In large mixing bowl, blend butter until light. Add sugar, vanilla and orange zest and beat until blended. Add the flour mixture and beat until the mixture comes together. Add steel cut oats. Blend. Add chocolate chips and blend until they just incorporate into the dough. Take l heaping tablespoon full of dough and roll into a ball. Place on the cookie sheet. Flatten with palm of your hand and sprinkle with a touch of sea salt. Space evenly, 8 should fit on a sheet. Place in the oven for 12-14 minutes. 12 minutes will yield a softer more giving biscuit. 14 minutes will give you more of a crunch. Let cool and store in air tight container.
Kisses and hugs and loads of foodie love! xoxoxo megan
Happy New Year!