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I first came across this recipe years ago at a kindy function. It was before the internet and I asked the lady who brought them for the recipe. Unfortunately she was not willing to share it with me, so I had to search and wait a while until I finally came across it. I never really understand not wanting to share recipes! The joy it brings me when someone makes one of the recipes on my blog, can not be measured and besides there is very rarely an original recipe anymore. These biscuits are crunchy when served cold or soft at room temperature and because I add chocolate chips to mine the center is often gooey and moist.

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You roll the mixture in icing sugar before popping them in the oven. Make sure you coat them really well as this makes the “crinkle” look all the better.

Recipe

Ingredients

1 1/2 cup of self raising flour

50 grams of cocoa powder

1 1/2 cups of dark chocolate chips (I use Callebaut)

100 grams unsalted butter, cut into 1/2 inch pieces

2 eggs

2 teaspoons of milk

150grams of castor sugar

1 1/2 teaspoons of baking powder

2 teaspoons vanilla extract

1 cup icing sugar

Instructions

Use a whisk to mix the flour, cocoa and baking powder in a medium bowl. Set aside.

In a large bowl, beat the unsalted butter and castor sugar and vanilla extract until light and fluffy. Beat in the eggs and milk.

Stir in the flour mixture until just combined. Cover the bowl with plastic wrap and chill for at least 2 hours. This is a very important step, otherwise they will spread too far.

Set racks in upper and lower thirds of oven and preheat to 170C degrees. Line two baking sheets with baking paper and place icing sugar in a small bowl. Roll chilled dough into balls, then roll each ball in icing sugar.  Arrange the biscuits evenly on each baking sheet then place remaining dough back in the refrigerator. Bake the cookies for 12 -14 minutes or until puffy and just barely dry in the center. Cool the cookies on the pans for a few minutes, then transfer to a rack to cool completely. Repeat with remaining cookie dough. Store the cookies in an air-tight container.

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