Chocolate fudge crinkle biscuits
- Anamaria Cook
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Makes 35-40 mini biscuits
Easy
Prep: 20 mins
Cook: 10 mins
plus 1 hr chilling (optional)
A star rating of 4.8 out of 5.474 ratingsRate
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Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat
Freezable
Dairy-free
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
60g cocoa powder
sieved
-
200g caster sugar
-
60ml vegetable oil
-
2 large eggs
-
180g plain flour
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1 tsp baking powder
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70g icing sugar
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Nutrition: Per serving (40)
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kcal67
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fat2g
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saturates0.4g
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carbs10g
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sugars7g
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fibre0.4g
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protein1g
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salt0.04g
low
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Method
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step 1
Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
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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.
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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.
Recipe from Good Food magazine, September 2019
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A star rating of 4.8 out of 5.474 ratings
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