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dessert recipes | makes 24 biscuits
These homemade versions of the classic biscuits are way better than shop bought! The chocolate-veiled, spongy wonders are made with marmalade and a bit of patience. Adding oil to the chocolate is optional but gives a brilliant shine.
1. Preheat the oven to 200C/gas 6. Whisk the egg and sugar with an electric hand whisk until thick and creamy, then stir in the flour.
2. Grease a 12-hole jam tart tin and put 1 tablespoon of mixture in each hole. Bake in the oven for about 10 minutes, until golden brown, then remove to a wire rack to cool.
3. Once cool, cut the cakes in half horizontally, so you have 2 thin cakes.
4. Gently heat the marmalade in a saucepan for a few minutes, until it has thickened but is still spreadable. Sift to remove any peel, if you want a smooth centre. Allow to cool, then spoon a dollop of marmalade onto the centre of each cake.
5. Melt the chocolate with the orange zest, oil (if you like) and water in a heatproof bowl over a pan of boiling water, stirring well. Cool until the chocolate starts to thicken, and spoon over the marmalade. Leave to set.
Recipe Anna Jones
Photo Laura Edwards
from Issue 27
ingredients• 1 egg
• 50g white caster sugar
• 65g self-raising flour, sifted
• Butter, for greasing
• 250g marmalade
• 100g 70%-cocoa chocolate, chopped
• Finely grated zest of ½ orange
• 2 tsp vegetable oil (optional)
• 1 tbsp water