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Chocolate fudge crinkle biscuits

Prep: 20 mins
Cook: 10 mins
plus 1 hr chilling (optional)
Easy Makes 35-40 mini biscuits


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


Step 1

Mix the cocoa, caster sugar and oil together. Add the eggs one at
a time, whisking until fully combined.

Step 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

Step 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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