- 55g butter
- 225g dark chocolate, broken
- ½ cup caster sugar
- 2 eggs
- Dribble of liqueur (I used Baileys) or vanilla essence
- 1 ½ cups plain flour
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- Caster sugar for rolling
- Icing sugar (sifted) for rolling
- Melt chocolate and butter together and mix until well combined. Set aside.
- In large bowl, beat eggs and sugar with an electric mixer until pale and fluffy. Add liqueur or vanilla essence and beat again.
- Add melted chocolate mixture to egg mix and stir until well combined.
- In a separate bowl, whisk together flour, baking powder and cinnamon. Add to chocolate mixture and stir until just incorporated. Cover mixture with glad wrap and refrigerate until firm.
- Preheat oven to 170°C and line two baking trays. Place caster sugar and icing sugar in separate shallow dishes.
- Working quickly, shape the dough into 2cm balls. Roughly coat each ball in caster sugar, then roll in icing sugar until completely coated. Place balls on baking tray, leaving a generous gap between them.
- Bake for approximately 10 minutes or until edges are slightly firm but centres remain soft. Remove from oven and place on wire rack to cool.