Snowy chocolate crackle biscuits served in a decorative box

Snowy chocolate crackle biscuits

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 30 mins Cook: 45 mins plus 1 hour chilling


Makes 45-50

Roll balls of dough in icing sugar to give these chocolate biscuits their ‘crackle’ effect. They make perfect presents for kids to make at Christmas time

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (50)

  • kcal92
  • fat4g
  • saturates2g
  • carbs12g
  • sugars9g
  • fibre1g
  • protein1g
  • salt0.06g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 125g unsalted butter, softened
  • 300g soft light brown sugar
  • 2 eggs



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

  • 150g plain flour
  • 60g cocoa powder
  • 2 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…

  • 2-3 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 100g icing sugar


  1. Melt the chocolate in a bowl set over a pan of barely simmering water (make sure the base doesn’t touch the water), or in a microwave in short bursts. Set aside to cool.

  2. Beat the butter and sugar using electric beaters, then beat in the eggs, flour, cocoa powder, baking powder and chocolate. Pour in the milk to make a soft dough, but don’t overmix it. Cover and chill for 1 hr. 

  3. Heat oven to 180C/160C fan/gas 4. Line one or two baking sheets with parchment. Put the icing sugar in a bowl. Scoop heaped tablespoons of dough and roll each ball in your hands before dropping it into the icing sugar and rolling it around. Put on baking sheets and repeat, spacing the balls apart.

  4. Bake for about 12-15 mins until the biscuits feel firm when touched. The biscuits should puff up and cracks should open up, too. Leave to cool on the trays, then transfer to wire racks to cool completely. Will keep for up to a week in an airtight container.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
16th Dec, 2019
A lot of sugar, but really delicious. Outstanding taste and texture.
22nd Dec, 2018
Made about 30 biscuits and cooked for about 22 mins- bigger biscuits than the recipe suggests but the bigger ones were lovely and chewy inside and crispy on the outside!
20th Dec, 2018
Easy recipe to follow, the cookies were lovely - crunchy on the outside & chewy on the inside. Icing sugar needs to be thickly coated otherwise it blends into the cookie.
18th Dec, 2018
Simple to make and tasty. Needed to put a mound of icing sugar on top, as well as rolling it in icing sugar, to get a good snowy effect though.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?