Chocolate Fudge Crinkle Biscuits
Use store cupboard ingredients to make these moreish chocolate fudge crinkle biscuits. Be sure to try the festive version out - just as fudgey as the original!
Method
Based on 35 servings, adjust as needed.
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. If you fancy the festive version, add the orange zest, mixed spice and cinnamon to the dry ingredients before mixing.
Step 3
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.
Step 4
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.
- Ingredients
- Based on 35 servings
-
1 tsp Cinnamon 1x Sainsbury's Ground Cinnamon 38g -
60ml Vegetable Oil 1x Sainsbury's Sunflower Oil 3L -
200g Caster Sugar 1x Sainsbury's White Caster Sugar 500g -
2 Oranges, zested 2x Sainsbury's Oranges -
60g Cocoa Powder, sieved 1x Sainsbury's Cocoa 250g -
2 tsp Mixed spice 1x Sainsbury's Ground Mixed Spice 34g -
1 tsp Baking Powder 1x Sainsbury's Baking Powder 160g -
2 Large Eggs 1x Sainsbury's British Free Range Eggs Large x6 -
70g Icing Sugar 1x Sainsbury's Icing Sugar 500g -
180g Plain Flour 1x Sainsbury's Plain Flour 500g