Chocolate orange fudge crinkle biscuits
By Lulu Grimes
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!)
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Prep:20 mins
Cook:10 mins
plus 1 hr chilling (optional) - Easy
Nutrition per serving
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kcal 68
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fat 2g
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saturates 0g
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carbs 11g
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sugars 7g
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fibre 1g
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protein 1g
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salt 0.04g
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
Method
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.
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.
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.
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.
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.
