Chocolate fudge crinkle biscuits

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Nutrition: Per serving (40)

  • kcal67
  • fat2g
  • saturates0.4g
  • carbs10g
  • sugars7g
  • fibre0.4g
  • protein1g
  • salt0.04g
  • Ingredients
  • Method
  • Ingredients

  • 60g cocoa powder, sieved
  • 200g caster sugar
  • 60ml vegetable oil
  • 2 large eggs

    Egg

    egg

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

  • 180g plain flour
  • 1 tsp 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
  • Method

    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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