Orange Hearts

For the orange hearts, first cut butter into small cubes and knead with oat flakes and remaining ingredients into a smooth dough. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour.

After resting, preheat the oven to 170 °C (top/bottom heat). Roll out the dough on a floured work surface and cut out hearts. Place on a baking tray lined with baking paper and bake under supervision for about 10 minutes.

For the garnish, wash the oranges thoroughly. Peel the peel thinly with a peeler (the white orange skin should not be included) and cut into thin strips. Boil in salted water for about 1 minute, strain and pat dry.

Bring water and granulated sugar to a boil, then add orange strips and simmer gently for about 5 minutes, strain and pat dry again. Roll in granulated sugar and let dry in a turned-off but still warm oven (preferably overnight).

Decorate the orange hearts with chocolate icing and top with the candied oranges.

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