Preparation
Biscuits:
Butter, sugar, salt, nutmeg and cinnamon, gradually mix in the Egg support.
Blend the flour, semolina and baking powder together and stir briefly in the espresso.
Place walnut sized portions of biscuit mix on a greased proof tray, leave plenty of space between each biscuit.
Bake in a pre-heated oven at 180°C for 12-15 minutes until the edges brown slightly.
Allow time to cool down.
Decoration:
Break up the chocolate in to small pieces and melt over a hot water. Design the biscuit with the chocolate using a fork to draw strips and swirls.