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.

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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