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135 g unsalted butter
135 g caster (superfine) sugar
1½ tsp ground cinnamon
1 large whole egg
110 g good-quality dark chocolate
55 g self-raising flour
125 g plain (all purpose) flour
½ tsp sea salt
plain (all purpose) flour, for rolling


80 g icing (confectioners’) sugar
70 g unsalted butter
25 g cocoa powder


1 block of good-quality milk chocolate



  1. Cream the butter and sugar either in the bowl of a stand mixer fitted with a paddle attachment or by hand. Mix until light and creamy and all the butter is fully incorporated, scraping the bowl down at regular intervals to ensure all the ingredients are mixed evenly.
  2. Add in the cinnamon and egg and mix to combine.
  3. Melt the dark chocolate in the microwave in 30-second increments, stirring in between until it is hot to touch and completely melted. Incorporate the chocolate into the biscuit base and continue to mix, scraping the mixture from the side of the bowl as needed.
  4. Add in the remaining dry ingredients and continue mixing until just combined.
  5. Dust a sheet of baking paper with flour and place the mixture on top. Roll into a 4 mm tube and place in the freezer for 1 hour.
  6. Preheat oven to 170°C (fan-forced). While dough tube is still frozen, slice into biscuits 1 cm in thickness.
  7. Place the biscuits onto a lined tray, approximately 15 mm apart, as they will spread a little during baking. Bake in preheated oven for approximately 10-12 minutes. Allow to cool at room temperature.



  1. Cream the icing sugar and butter in a mixing bowl. Add the cocoa powder and continue mixing until it becomes a smooth paste, scraping the mixture from the side of the bowl to ensure all the ingredients are evenly incorporated.



  1. Microwave the block of milk chocolate for 10-15 seconds, until it is slightly soft. Using a zester, create chocolate shavings and set aside for garnishing.



  1. Spread the chocolate icing onto the cooled biscuit using a spoon. Finish by sprinkling chocolate shavings on the centre of each biscuit.

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