Chocolate Crackle Biscuits Recipes for This Christmas
200g dark chocolate
125g unsalted butter
300g brown sugar
150g plain flour
60g cocoa powder
2 tsp baking powder
2-3 tbsp milk
100g icing sugar
How To Prepare
Melt the chocolate in a bowl set over a pan of barely simmering water or in a microwave in short bursts. Set aside to cool.
Beat the butter and sugar using electric beaters, then beat in the eggs, flour, cocoa powder, baking powder and chocolate. Pour in the milk to make soft dough. Cover and chill for 1 hr.
Heat oven to 180C/160C fan/gas 4. Line one or two baking sheets with parchment. Put the icing sugar in a bowl. Scoop heaped tablespoons of dough and roll each ball in your hands before dropping it into the icing sugar and rolling it around. Put on baking sheets and repeat, spacing the balls apart.
Bake for about 12-15 mins until the biscuits feel firm when touched. The biscuits should puff up and cracks should open up, too. Leave to cool on the trays, then transfer to wire racks to cool completely. Will keep for up to a week in an airtight container.
Now Your Delicious Chocolate Crackle Biscuits ready serve and eat.