anamaria cook

Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat

Chocolate fudge crinkle biscuits

cocoa powder, sieved

caster sugar

vegetable oil

eggs

plain flour

tsp baking powder

icing sugar

Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisking</a> until fully combined.

Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.

Bake in the centre of the oven for 10 mins – they will firm up as they cool. Transfer to a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a> and leave to cool. Will keep for four days in a biscuit tin.

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Chocolate fudge crinkle biscuits

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