- 50g unsalted butter
- 250g dark chocolate, chopped
- 2 eggs
- ½ tsp ground cinnamon
- 150g demerara sugar
- Zest of 2 oranges and 4 tbsp orange juice
- 50g plain flour
- ½ tsp baking powder
Prep: 15 mins | Cook: 10 mins
1. Preheat your oven to 180°C/160°C/Gas 4. Line a couple of baking trays with baking paper.
2. Put the butter and 200g of the chocolate in a heatproof bowl over a pan of simmering water (do not let the bowl touch the water) and warm till the chocolate is melted. Take off the heat. Roughly chop the remaining chocolate and set aside.
3. Separate the egg yolks and whites into separate bowls. Add a pinch of salt to the egg whites and whisk with electric beaters till fluffy and merengue-like. Set aside.
4. Add the cinnamon, sugar, orange zest and juice to the egg yolks and whisk with electric beaters till the mixture is pale and fluffy – this'll take around 5 mins. Spoon the melted chocolate into the yolk mix. Whisk till smooth and glossy.
5. Fold the egg whites through the mix, little by little, till fully mixed through. Sift in the flour and baking powder, little by little again, till mixed through. Fold through the chopped chocolate. The mix will be a bit runny but should hold its shape once dolloped onto the tray, if not, just sift in and fold through an extra 50g of flour.
6. Dollop rounded tablespoons onto the baking trays, allowing space between each biscuits. Cook in batches, if needed. Bake for 10 mins, or till the biscuits are set and a little cracked on top.
7. Let the biscuits cool before lifting them off the tray. These biscuits are lovely finished with a little pinch of sea salt and a grating of orange zest on top.