Chocolate Melomakarona
Biscuit ingredients:
1 cup olive oil
1/2 cup icing sugar
2 oranges, juiced
1/2 lemon, juiced
1 egg yolk
3 cups bakers/plain flour
1/2 tspn baking powder
1/3 cup good quality cocoa, pref. Valrohna
3/4 teaspoon ground cinnamon
1 1/3 cups pistachios, finely chopped
Syrup ingredients:
1 cup icing sugar
1/2 cup honey
1/2 cup water
1 cinnamon stick
4 cloves
1/2 lemon, juiced

Method:
1. Preheat oven to 180°C.
2.
Line 2 flat baking trays with baking paper.
3.
Add oil, sugar, 1/2 cup orange juice and 2 tablespoons lemon juice in a large bowl and mix by hand until thick and creamy.
4.
Add egg yolk and mix further.
5.
Sift flour, cocoa, baking powder and 1/4 teaspoon cinnamon over oil mixture.
6.
Fold gently to combine (mixture should be a light, doughy texture).
7.
Using hands, roll tablespoons mixture into oval shapes.
8. Place on prepared trays.
9.
Bake for 25 minutes or until firm to touch. Allow to cool on trays.
To make the syrup:
1.
Combine ingredients in a saucepan over medium-high heat.
2.
Cook, stirring, for 5 minutes or until sugar has dissolved.
3.
Bring to the boil. Reduce heat to medium-low. Simmer for 4 minutes or until syrup thickens slightly.
4.
Using a slotted spoon, dip cooled biscuits, 1 at a time, into hot syrup for about 1 min, turning over often until well coated.
5. Return to trays.
6.
Combine pistachios and remaining ground cinnamon.
7. Sprinkle over biscuits.
8. Allow to cool. Serve.