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Chocolate fudge crinkle biscuits served with a coffee

Chocolate fudge crinkle biscuits

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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

  • 60g cocoa powder, sieved
  • 200g caster sugar
  • 60ml vegetable oil
  • 2 large eggs
  • 180g plain flour
  • 1 tsp baking powder
  • 70g icing sugar

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

Recipe from Good Food magazine, September 2019

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Overall rating

A star rating of 4.8 out of 5.309 ratings
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