CHOCOLATE MOSTACCIOLI
220g flour, 174g sugar, 65ml water, 1ml cinnamon, 1ml nutmeg, pinch ground cloves, 1ml ground pepper, zest 1 orange, 2.5ml baking powder, 2.5mlt bicarbonate of soda Icing; 200g chocolate, 55ml water, 55ml golden syrup, 130g sugar.
Oven: 170C/ Gas 3
Source: N. Malgieri
METHOD
Mix flour & sugar. Pour water into a bowl add remaining ingredients. Stir water mix into flour & sugar, mix until dough holds together. Knead lightly till smooth. Wrap, leave at room temp 30 mins. Roll into 12x9" rectangle, cut into 6 strips 2x9", cut each strip diagonally at 2" intervals to make 6 diamond shapes, 36 in all, bake scraps. Bake 20 mins, cool. Chop chocolate finely. Boil water, syrup, sugar, stirring often. Remove from heat add chocolate, stand, whisk smooth, paint underside, allow to dry, paint tops. If icing is too firm heat with 1T water. Allow to dry.