Chocolate fudge crinkle biscuits
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Chocolate fudge crinkle biscuits

By Anamaria Cook

Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat

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

Nutrition per serving

  • kcal 67
  • fat 2g
  • saturates 0.4g
  • carbs 10g
  • sugars 7g
  • fibre 0.4g
  • protein 1g
  • salt 0.04g

Ingredients

  • 60g cocoa powder, sieved
  • 200g caster sugar
  • 60ml vegetable oil
  • 2 large eggs
  • 180g plain flour
  • 1 tsp baking powder
  • 70g icing sugar

Tip

Freeze the dough

Freeze the dough in balls and bake as needed, or halve the recipe for fewer biscuits.

MPU 2

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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