Chocolate fudge crinkle biscuits

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Well the world is a very different place since I last posted. Coronavirus, panic buying, social distancing and lockdown may have affected how you are cooking, baking and eating at the moment but hopefully you might be finding some solace in being in the kitchen. You may also be trying to entertain and educate some little people in which case I can highly recommend this recipe. I’ve been blessed with two little ladies who have luckily inherited their Mummy’s love of baking and this was the perfect afternoon activity for two three year olds who were desperate to be let loose in the kitchen! Also if you’ve not braved the shops or you’re finding it tricky to source ingredients, these use ingredients you are already likely to have at home. The only fresh ingredients they use are eggs.

This is a BBC Good Food recipe that popped up on my Instagram feed. When I saw them and read that they only needed a few ingredients I thought I would investigate further. After checking that we had everything and seeing how simple they were we were off! We made approximately 30 biscuits but this will depend on how large you make the balls when rolling them before baking. The dough does need a little time to harden up in the fridge which you’ll need to factor in (in our case the perfect amount of time for a quick walk to get some fresh air and our daily exercise!) The cooked biscuits will keep up to 4 days in a tin (if they last that long – the speed at which they can be eaten in our house is amazing!)

Ingredients:
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60g Cocoa powder (sieved)
200g Caster sugar (We used golden caster sugar as we didn’t have any normal caster sugar)
60ml Vegetable oil
2 large eggs
180g Plain flour
1 teaspoon Baking powder
70g Icing sugar

Method:
1) Mix the cocoa, caster sugar and oil together (the mixture will seem a little crumbly but don’t worry).

2) Add the eggs one at a time, whisking until fully combined.

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3) 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.

4) Once your mixture is firm heat the oven to 190C/170C fan/Gas 5.
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 (we put approximately 10 per tray).

6) Bake in the centre of the oven for 10 minutes – they will firm up as they cool. Transfer to a wire rack and leave to cool.

One thought on “Chocolate fudge crinkle biscuits

  1. Love seeing the girls baking. You are my go-to at the moment for all sweet treats. We’re going to do the Easter egg brownies from last year as a special treat xx

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