CHOCOLATE CRINKLES
This is such a great recipe, don’t they look stunning? Given to me by a distant cousin, who lives in California. In fact she is the President of the Cornish Society there. This biscuit can be made at any time obviously, but is particularly used for special occasions, or made and given as a gift. My grateful thanks Kitty. Sending Cornwall’s best wishes to our Cousin Jacks and Janes.
The recipe uses cups, which I find very easy and can be bought anywhere.
Pre heat your fan oven to about 165C. Prepare baking sheets and line with parchment.
This quantity makes about 40 biscuits.
2 cups caster sugar
3/4 cup vegetable oil
3/4 cup unsweetened cocoa powder
4 large eggs
2 teaspoons vanilla extract
2-1/3 cups all purpose flour [plain]
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar for rolling [icing sugar]
In the bowl of a food mixer, blend the oil and sugar well. Add the cocoa powder, mixing well, then the vanilla and eggs, scraping bowl sides as needed. With your mixer on low, gradually add the remaining dry ingredients [not the icing sugar] and blend again. Cover and refrigerate for several hours or overnight, in the bowl.
Place the icing sugar on a tray. Using your hands or a portion scoop, form dough into 1" balls, roll in the powdered sugar and place on parchment lined baking sheets. Bake for 12-14 minutes in your fan oven oven, then cool on rack.
Just lovely. Too moresih for words, unfortunately, but, hey ho.
Made these the other day, not only do they look spectacular but absolutely delicious. I only did half the amount and rounded up 3/8ths of a cup to a half where needed, worked fine and still made a good sized batch. I will be adding these to my regular biscuit baking days. I'm thinking about trying a half recipe of the macaroon cake, only have five precious eggs at the moment, it is winter in Au and my girls are on a bit of a go slow. Thanks for sharing these fantastic recipes.
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