These bisquits aren’t part of the gang of famous Swiss Christmas cookies but they are delicious and a must-have in my family’s Wiehnachtsguezli (Christmas cookies) collection. The wholemeal adds some richness to the bisquits which I really love. What’s more, orange and chocolate are just a match made in heaven.
For more Swiss Christmas cookies recipes, go to our collection here.
Oh, and excuse the improvised photos. The kids took over the baking and there was no time in the end to do any food styling. It was just another one of those busy afternoons with kids.
- 225g wholemeal flour
- 75g unrefined cane sugar
- a few drops of vanilla essence or 1 tsp of vanilla sugar (Vanillezucker)
- 1 pinch of salt
- 1 orange
- 200g of dark chocolate
- 125g butter
- 1 egg
Mix the flour, sugar, salt and vanilla essence. Add the grated zest of the orange. Grate 100g of the chocolate and add it too. Mix everything.
Melt 100g of butter and add it to the flour, together with the egg and 2 tbsps of orange juice.
Stir everything well until it resembles a dough. You might need to use your hands for it. Let the dough rest in the fridge (or outside if it’s 5 degrees or less) for an hour.
Roll out the dough on plenty of flour to about 5 milimetres thick. Make your cookies using cookie cutters. Bake at 180C for 12-15 minutes until fully baked.
Once the cookies are cold, melt the other 100g of chocolate and 25g of butter and paint half of each cookie with the chocolate butter mixture.
The cookies can be stored in an airtight container or in the freezer.