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Chocolate Crackle Top Biscuits

Chocolate Crackle Top Biscuits

50 g butter chopped
100 grams dark chocolate broken into squares
1 egg (at room temp) 1/2 cup brown sugar
2/3 cup plain flour
3/4 teaspoon baking powder
1 tablespoon cocoa powder
2/3 cup pure icing sugar

Place butter and 50g chocolate into heatproof bowl and microwave uncovered 1 – 2 mins on med stirring every so often, or until melted and smooth using electric mixer beat egg and brown sugar on high.
Stir in melted choc mixture.
Sift flour cocoa and baking powder over mixture. Mix well.
Even chop 50 gram choc into small pieces. Stir thru dough. Cover, refrigerate for 1 hour.
Preheat oven to 180 degrees, line 2 baking trays with baking paper.
Place icing sugar onto a plate.
Roll teaspoonfuls of dough into balls.
Roll onto icing sugar.
Place onto baking tray and bake for 12 mins or until firm.
Stand on tray for 10 mins before transferring to wire rack for cooling.

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