Chocolate Crackle-Top Biscuits

Recipe by Jewelies
READY IN: 25mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place butter and 50g chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until melted and smooth.
  • Using an electric mixer, beat egg and brown sugar in a small bowl on high speed until thick. Stir in chocolate mixture.
  • Sift flour, baking powder and cocoa over chocolate mixture. Mix well.
  • Chop remaining chocolate into small pieces. Stir into dough. Cover and refrigerate for at least 1 hour or until firm enough to roll.
  • Preheat oven to 180°C Line 2 baking trays with baking paper. Roll heaped teaspoonfuls of dough into balls. Roll in icing sugar to coat. Place biscuits on trays, allowing room to spread.
  • Bake biscuits for 12 minutes or until firm. Stand on trays for 10 minutes before transferring to a wire rack to cool. Serve.
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