Zest both of the of the oranges. Squeeze the juice from both
oranges and strain into a small saucepan. Add the sugar and half
the zest and stir to dissolve. Add the egg yolks and mix well and
place over a low heat stirring constantly. Cook for 10 to 15 minutes
or until the curd coats the back of the spoon. Add the butter and
stir until melted and smooth. Pour into a sterilised jar and
refrigerate for at least 3 hours.
In the bowl of a stand mixer combine the butter, sugar, remaining
orange zest and golden syrup and bet until pale and creamy,
approximately 10 minutes. Add the sifted flour, cocoa and baking
soda and mix until a smooth dough begins to form. Scrape down
the sides of the bowl and mix again. Add the chocolate and mix
until combined. Cover the bowl and refrigerate for 30 minutes, or
Preheat the oven to 180 celsius (350 Fahrenheit) and take
tablespoons of the dough and roll into balls and place on a baking
tray lined with baking paper.