Chocolate fudge crinkle biscuits served with a coffee

Chocolate fudge crinkle biscuits

  • Rating: 5 out of 5.168 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 1 hr chilling (optional)
  • Easy
  • Makes 35-40 mini biscuits

Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat

  • Freezable
  • Vegetarian
Nutrition: Per serving (40)
NutrientUnit
kcal67
fat2g
saturates0.4g
carbs10g
sugars7g
fibre0.4g
protein1g
salt0.04g
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Ingredients

Method

  • STEP 1

    Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.

  • STEP 2

    Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.

  • STEP 3

    Bake in the centre of the oven for 10 mins – they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

RECIPE TIPS
FREEZE THE DOUGH
Freeze the dough in balls and bake as needed, or halve the recipe for fewer biscuits.

Goes well with

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    Rating: 5 out of 5.168 ratings
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