200 g dark chocolate, Ygeias Pavloidou, finely chopped
50 g butter
2 eggs
70 g brown sugar
1vanilla
100 g self-rising flour
1 tsp baking powder
Pinch of salt
100 g sugar
100 g icing sugar
Melt the chocolate and the butter, over low heat, mix well and set aside.
Mix the flour with the baking powder snd salt and set aside
Whip the eggs with the brown sugar and the vanilla and stir in the chocolate and flour mixtures until no white streaks are evident.
Place the mixture in a bowl, cover with cling film and refrigerate overnight.
The next day, shape small cherry-sized balls and roll them first in sugar and then in icing sugar
Meanwhile, preheat the oven to 180 C (250 F) and bake for 12 minutes until the biscuits swell and crack.
Cool the biscuits and place them in a box and refrigerate
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