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Chocolate orange fudge crinkle biscuits

A selection of chocolate orange fudge crinkle biscuits on a plate

Chocolate orange fudge crinkle biscuits

Name: Chocolate orange fudge crinkle biscuits
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 35-40 mini biscuits
Ingredients: 60g cocoa powder sieved; 230g caster sugar; 60ml vegetable oil; 2 large oranges zested; 2 large eggs; 180g plain flour; 1 tsp baking powder; few drops of orange food colouring or use red and yellow; 40g icing sugar

Lulu Grimes

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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 4.9 out of 5.8 ratingsRate

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Try baking these simple chocolate orange fudge crinkle biscuits with the kids. With an orange sugar coating, they’re great fun to make (and eat!)

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

60g cocoa powder

sieved
230g caster sugar
60ml vegetable oil
2 large oranges

zested
2 large eggs
180g plain flour
1 tsp baking powder
few drops of orange food colouring

or use red and yellow
40g icing sugar

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Nutrition: Per serving (40)

kcal68
fat2g
saturates0g
carbs11g
sugars7g
fibre1g
protein1g
salt0.04g

Method

step 1

Mix the cocoa, 200g caster sugar and oil together with most of the orange zest. Whisk in the eggs one at a time, 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 you form a soft dough. If the dough feels very soft, transfer it to the fridge and chill for 1 hr.
step 3

Heat the oven to 190C/170C fan/gas 5 and line a baking tray with baking parchment. Tip the remaining caster sugar into a small bowl. Add a drop of food colouring and stir it through the sugar until it’s all coloured – add more if you want a stronger colour. Stir in the icing sugar until all of the sugar is coloured, then stir in the remaining orange zest.
step 4

Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat, you might have to press the sugar on, particularly if you’ve chilled the dough. If the sugar is not sticking well, roll the balls of dough between your hands until the mixture warms up a little. Repeat with the remaining dough, then put, evenly spaced, on the baking tray.
step 5

Bake in the centre of the oven for 10 mins – they will crinkle as they cook. The biscuits will firm up as they cool so don’t overcook them. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

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A star rating of 4.9 out of 5.8 ratings

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