Chocolate fudge crinkle biscuits served with a coffee

Chocolate fudge crinkle biscuits

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(51 ratings)

Prep: 20 mins Cook: 10 mins plus 1 hr chilling (optional)


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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving (40)

  • kcal67
  • fat2g
  • saturates0.4g
  • carbs10g
  • sugars7g
  • fibre0.4g
  • protein1g
  • salt0.04g
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  • 60g cocoa powder, sieved
  • 200g caster sugar
  • 60ml vegetable oil
  • 2 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 180g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 70g icing sugar


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

  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. 

  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.

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Comments, questions and tips

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Hilary Southwell's picture
Hilary Southwell
1st Apr, 2020
Lovely! Really easy to make and taste great both hot from the oven and after they have cooled. As others have said, you don't need anywhere near 70g icing sugar. sprinkling all of them with icing sugar just before baking really helped. Mine look like those in the recipe .. which never usually happens!
Sallyann Martin-keene's picture
Sallyann Martin...
27th Mar, 2020
16th Feb, 2020
Great storecupboard recipe! I used medium eggs instead of large and olive oil instead of vegetable, and they still came out perfectly. My mixture was quite stiff rather than soft, so I rolled it into 14g balls (like chocolate truffles) and it made 42 biscuits. Cooked for 10 mins as instructed and they are deliciously fudgey and look exactly like the picture! Will make again :)
30th Dec, 2019
Made loads of these for school bake sale, so quick and easy and went down a treat. Everyone was asking for the recipe. Mine were a bit more cakey than gooey but that was down to my timing, I lost my nerve and left them in for a couple of minutes longer than recommended
21st Dec, 2019
These are delicious and very easy to make. My mixture made 38 biscuits - I weighed each one at 15g. They magically cracked in the oven and look great, just like the photo above. I will definitely be making these again.
6th Dec, 2019
Made this today. Went down a treat. My daughter & her two friends gobbled them all up within the minute! Followed the recipe to the latter.
1st Dec, 2019
Great cookies, I added a tsp of vanilla essence to the recipe also for one batch added instant coffee pwd to icing sugar with some cinnamon pwd.....tasted heavenly
11th Nov, 2019
Easy, quick and yummy!
24th Sep, 2019
Great recipe. And easy. These taste like brownies. I think the cocoa is a bit too strong so will use less next time.
31st Mar, 2020
Could you use almond flour instead?
16th Feb, 2020
Forgot to write in my earlier comment that you do not need 70g icing sugar! I completely coated 42 biscuits and ended up throwing a lot of icing sugar in the bin. I’d recommend weighing out about 40g (or less) to begin with, and you can always just add more to your bowl if needed.
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