I barely seem to have time for baking these days but when we had a friend come to stay for the weekend recently I felt the need to have something moreish on hand to have with a cuppa. In the original recipe for these biscuits, chilli and cinnamon were used to spice things up but I decided on a different take and blended in some grated orange rind instead which gave a glorious fresh tang. It couldn’t get any easier than this really, think ‘biscuit brownie cross’ and that pretty much sums these up. When baked, the biscuits have a beautiful cracked appearance with a soft fudgy centre and plenty of full-on chocolate flavour. Heaven.110g plain flour45g unsweetened cocoa powder½ tspn baking soda¼ tspn salt85g dark chocolate, finely chopped1 egg110g packed brown sugar1/3 cup castor sugar1 tspn vanilla extractgrated zest from 1 orange75g melted butterHeat the oven to 180c and line two trays with baking paper.Sift all the dry ingredients into a bowl then stir through the chopped chocolate. In another bowl, stir together the egg, both sugars, vanilla extract and orange rind and mix with a fork until smooth. Now stir in the melted butter. Pour this mixture into the flour mixture and stir gently until it just comes together. Cover and put in the fridge for 20 minutes.Roll tablespoons of the mix into balls and place on the trays, space them about 5cm apart. Bake until they start to crack and the edges feel set with a slight softness remaining in the centre, should take about 8-10 minutes. They will be fudgy in the middle but that’s OK. Put them on a wire rack to cool where they will set further. Makes 20.