White chocolate biscuits with orange, cinnamon flower & cashews

White chocolate biscuits with orange, cinnamon flower & cashews
120 g butter
100 g raw cane sugar
1 egg
1 organic orange
200 g white cooking chocolate
210 g wheat flour (type 405)
1 tsp. baking powder
A pinch of fine natural sea salt
1 tsp. finely pestled cinnamon flowers
50 g chopped cashews
Using the hand mixer, beat the butter and sugar on a medium speed setting before increasing the speed to level 5.
Mix in the egg on a lower setting. Grate the zest of the orange and add half to the flour. Place the other half with 50 g cooking chocolate in a bowl over a water bath and leave to melt. Coarsely grate the rest of the cooking chocolate.
Mix the flour with the orange zest, baking powder, salt and cinnamon flowers, add to the butter mixture and combine on a low speed setting.
Finally, sprinkle in the remaining cooking chocolate and knead to a dough. Pre-heat the oven to 160 °C (convection mode). Form walnut-sized balls of dough, place on a baking tray lined with baking paper and flatten slightly.
Bake the biscuits for 15 minutes until golden brown, before removing from the oven and leaving to cool. Finally, using a brush, coat the biscuits with the melted orange-flavoured chocolate and sprinkle the chopped cashews on top immediately.