Biscuits, Bars And Cookies Recipes - Chocolate Crackle-tops

Ingredients

• 200g/7oz plain chocolate, chopped

• 90g/7 tbsp unsalted butter

• 115g/1/2 cup caster sugar

• 3 eggs

• 5ml/1 tsp vanilla essence

• 215g/scant 2 cups plain flour

• 25g/1/4 cup unsweetened cocoa powder

• 2.5ml/1/2 tsp baking powder

• pinch of salt

• 175g/1 1/2 cups icing sugar, for coating

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Method:

1. Heat the chocolate and butter over a low heat until smooth, stirring frequently. Remove from the heat. Stir in the sugar, and continue stirring until dissolved. Add the eggs, one at a time, beating well after each addition; stir in the vanilla. In a separate bowl, sift together the flour, cocoa, baking powder and salt. Gradually stir into the chocolate mixture until just blended. Cover and chill for at least 1 hour.

2. Preheat the oven to 160'C/325'F/Gas 3. Grease two or three large baking sheets. Place the icing sugar in a small, deep bowl. Using a teaspoon, scoop the dough into small balls and roll in your hands into 4cm/1 1/2in balls.

3. Drop the balls, one at a time, into the icing sugar and roll until heavily coated. Remove each ball with a slotted spoon and tap against the bowl to remove any excess sugar. Place on the baking sheets 4cm/1 1/2in apart.

4. Bake the cookies for 10-15 minutes or until the tops feel slightly firm when touched with your fingertip. Remove the baking sheets to a wire rack for 2-3 minutes, then with a palette knife remove the cookies to the wire rack to cool.