Cooking with Jane: Fudgy Chocolate Crinkle Biscuits recipe

This is a really fun biscuit recipe.
 These are more like a fudgy brownie with a crisp shell than a traditional biscuit. Really easy for the kids to make and whilst you can keep them for up to 4 days they will be gone way before that !
Next recipe will be posted on Saturday with some news on where you can also get more recipes.
What you need: makes 16-20
  • 60g cocoa powder, sieved
  • 50g chocolate chips either milk or white chocolate
  • 200g caster sugar
  • 60ml sunflower oil
  • 2 large eggs
  • 180g plain flour
  • 1 teaspoon baking powder
  • 50g icing sugar
You will also need 2 mixing bowls, a whisk or hand held electric mixer, wooden spoon and a couple of baking sheets (if you have them, dont worry if you only have one) with either greaseproof or baking parchment to line and some clingfilm.
How to make:
1. Using a mixer or whisk mix the cocoa, caster sugar and oil together. Add the whole eggs one at a time, whisking until fully combined. (Photo 1).
2. Stir the flour, baking powder, chocolate chips together in a separate bowl, then add to the cocoa mixture and mix with a wooden spoon until a soft dough forms.
3. Tip the mix onto some clingfilm, tightly wrap and transfer to the fridge and chill for 1 hr. (Photo 2 & 3).
4. Whilst in the fridge preheat the oven to 190C/170C fan/gas 5.
5. Tip the icing sugar onto a plate. Remove the dough from the fridge and cut into 16-20 evenish sized pieces. Roll each piece of the dough into a ball, then roll in the sugar to coat.
6. Put the dough balls onto the lined baking sheet, evenly spaced don’t flatten leave as balls (I had about 9 on one and the rest on another) on a baking tray. If you only have one baking sheet bake in two batches. (Photo 4).
7. Bake on the middle shelf of the oven for 10 minutes – they will firm up as they cool. (Photo 5). Transfer to a wire rack and leave to cool if you can then devour ! (Photo 6).