Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat
Prep:20 mins
Makes 35-40 mini biscuits
60g cocoa powder, sieved200g caster sugar60ml vegetable oil2 large eggs180g plain flour1 tsp baking powder70g icing sugar
STEP 1Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.STEP 2Stir 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 parchment.STEP 3Bake 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.
