Crunchy on the outside,fudgy on the inside.William MeppemRolling the chocolate biscuit dough in icing sugar just before baking creates the dramatic cracks that give these dark,fudgy biscuits their magical snow-capped appearance. But it's the contrast between the crusty outside and rich,brownie-like inside that's really addictive.
INGREDIENTS
- 180g caster sugar
- 50g unsweetened cocoa powder
- 1 tsp vanilla extract
- 100ml coconut or vegetable oil
- 2 large eggs
- 180g plain flour
- 1 tsp baking powder
- ½ tsp sea salt
Tips:
- Don't even think about not refrigerating the dough before rolling into balls. Chilling it firms it up sufficiently to be able to roll it easily and not have it smoosh all over your hands.
- Sandwich a scoop of ice-cream and raspberries between two chocolate crinkle biscuits and squish together.
This recipe is from episode eight of Good Food's new TV show,Good Food Kitchen, screening on Channel 9 at 1pm on Saturday,October 30,or catch up on9Now.