Snowy choco­late crackle bis­cuits

BBC Good Food - - Easy Family -

Rolling balls of dough in ic­ing sugar gives these bis­cuits their dis­tinc­tive ‘crackle’ ef­fect.

MAKES 45-50 PREP 30 mins plus 1 hr chill­ing COOK 45 mins (cook­ing in 3 batches) EASY V

200g dark choco­late, chopped

125g un­salted but­ter, soft­ened

300g soft light brown sugar

2 eggs

150g plain flour

60g co­coa pow­der

2 tsp bak­ing pow­der 2-3 tbsp milk

100g ic­ing sugar

1 Melt the choco­late in a bowl set over a pan of barely sim­mer­ing wa­ter (make sure the base doesn’t touch the wa­ter), or in a mi­crowave in short bursts. Set aside to cool.

2 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 a soft dough, but don’t over­mix it. Cover and chill for 1 hr.

3 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.

4 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.

PER SERV­ING (50) 92 kcals • fat 4g • sat­u­rates 2g • carbs 12g • sug­ars 9g • fi­bre 1g • pro­tein 1g • salt trace

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