I love crackle biscuits they look so amazing and they are such an adaptable little treat. Very
easy to make and the mixture goes a long way. If the mixture is too sticky, just pop in the
fridge to harden up.
Ingredients
2 large eggs
60g cocoa powder, sieved – not hot chocolate
200g caster sugar, sieved
60ml of vegetable oil
180g plain flour, sieved
1 tsp of baking powder
2 oranges zested or 1 tsp of natural orange extract.
2 tsp of mixed spice
1 tsp of cinnamon
50g icing sugar, on a large plate, sieved.
Equipment
1 large bowl, a wooden spoon, grater/zester, 1 medium bowl, 1 jug, a fork, a set of scales, two
baking trays with greaseproof paper (if you only have one then bake in batches), a teaspoon. Make 30
cookies at @20g each.Oven on at 190C/Fan 170C
1. In a jug beat eggs
2. In a medium bowl mix cocoa, caster sugar and oil together.
3. Stir in eggs and combine well.
4. In a large bowl, mix together the flour, baking powder, zest and all spices.
5. Add in the cocoa mix, mix well.
6. Weigh out 20g of the mixture, roll into a ball then roll in the icing sugar
7. Place ball on a lined baking tray, leave a space between and repeat
8. A standard tray will take about 15 balls, (I cook in batches)
9. Bake for 10 mins, they will be very squidge, to begin with
10. Transfer to a cooling rack
11. Will keep it for up to four days in an airtight container.
I love crackle biscuits they look so amazing and they are such an adaptable little treat. Very
easy to make and the mixture goes a long way. If the mixture is too sticky, just pop in the
fridge to harden up.
Ingredients
2 large eggs
60g cocoa powder, sieved – not hot chocolate
200g caster sugar, sieved
60ml of vegetable oil
180g plain flour, sieved
1 tsp of baking powder
2 oranges zested or 1 tsp of natural orange extract.
2 tsp of mixed spice
1 tsp of cinnamon
50g icing sugar, on a large plate, sieved.
Equipment
1 large bowl, a wooden spoon, grater/zester, 1 medium bowl, 1 jug, a fork, a set of scales, two
baking trays with greaseproof paper (if you only have one then bake in batches), a teaspoon. Make 30
cookies at @20g each.Oven on at 190C/Fan 170C
1. In a jug beat eggs
2. In a medium bowl mix cocoa, caster sugar and oil together.
3. Stir in eggs and combine well.
4. In a large bowl, mix together the flour, baking powder, zest and all spices.
5. Add in the cocoa mix, mix well.
6. Weigh out 20g of the mixture, roll into a ball then roll in the icing sugar
7. Place ball on a lined baking tray, leave a space between and repeat
8. A standard tray will take about 15 balls, (I cook in batches)
9. Bake for 10 mins, they will be very squidge, to begin with
10. Transfer to a cooling rack
11. Will keep it for up to four days in an airtight container.
