Mostaccioli (Italian Spiced Christmas Biscuits with Chocolate Glaze)

• 250 g Plain flour
• 25 g Cocoa powder
• 6 g Baking powder
• 2 tsp Ground cinnamon
• ½ tsp Ground cloves
• 2 tsp Dried orange zest
• 1 pinch Fine sea salt
• 60 g Unsalted butter, room temperature
• 80 g Caster sugar
• 120 g Honey
• 1 Egg, large
• 150 g Dark baking chocolate
• 30 ml Whole milk

1. Heat the oven to 180°C (355°F) and line a baking tray with a baking mat. In a mixing bowl, whisk together the flour, cocoa, baking powder, cinnamon, cloves, dried orange zest and salt.
2. In a second bowl, beat the butter and caster sugar until smooth and slightly lighter. Beat in the honey, then the egg, until fully combined.
3. Add the dry ingredients to the honey mixture and mix until a firm dough forms. If it feels sticky, let it stand for 5 minutes so the flour hydrates.
4. Divide the dough into 18 pieces and roll each into a short log, then gently flatten to about 1 cm thick. Arrange on the tray with a little space between them.
5. Bake for 10 to 12 minutes, until just firm to the touch and lightly puffed; they should not be hard. Cool on the tray for 5 minutes, then transfer to a rack to cool completely.
6. For the glaze, melt the dark chocolate gently in a saucepan over a low heat, stirring often. Stir in the milk a little at a time until glossy and thick but spreadable.
7. Dip the tops of the cooled cookies into the chocolate glaze, letting the excess drip back into the pan. Set the cookies back on the rack and leave at room temperature until the glaze is set.

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