Chocolate, cinnamon and orange biscuits

These are a softer biscuit ot cookie than you might be used to. I love them. The flavour combination reminds me of eating Jaffas as a child.

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Course: Dessert, Snack, sweets

Cuisine: Australian

Prep Time: 10

Cook Time: 14

Servings: makes

Calories: 274kcal

Author: Nellie Kerrison | Relish Mama

2 eggs lightly beaten
250 g caster sugar
60 g dutch cocoa
175 g sour cream
100 ml extra virgin olive oil
1 small orange finely zested (using a microplane)
2 teaspoons vanilla extract
1 teaspoon sea salt
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
350 g plain flour
2 tablespoons baking powder
250 g best quality dark chocolate chopped or buttons (I used callebaut dark chocolate buttons)

Mix the eggs, sugar, cocoa, sour cream, live oil, orange zest, vanilla, salt, cinnamon and nutmeg and stir to combine well.
Add the flour and baking powder and stir to combine. Dough will become a little stiff. Add the chocolate and mix to combine.
Divide the dough into 4cm balls and place on a lined baking tray at least 4cm apart from each other. Flatten ever so slightly and bake for approx 10 minutes. Cool for a few minutes on baking tray before transferring to a wire rack.
Make the icing buy heating the cream until near boiling. Turn the heat off and stir through the chocolate. Stir until smooth and shiny.
Once the biscuits are completely cold, ice the biscuits by either dipping in the icing or loosely spooning it on to each one.

These will store for 3-4 days in an airtight container.