Chocolate Crackle-tops Recipe

  
 

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

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.