These Chocolate Crackle Biscuits are a pretty, delicious and just like a brownie in biscuit form!
These would make a beautiful Christmas Cookie, they are just so pretty once baked and of course delicious! A fun way to make a biscuit with a few extra steps thrown in. Plus I don’t think you can have too many biscuit and cookie recipes on-hand! I am getting quite a recipe collection which you can check out here
The texture is quite different to what you are used to with a biscuit. They are more of a soft biscuit with a definite brownie texture and taste. In the recipe I have suggested chocolate chips as optional extra as they can add an even more chocolately taste. The better quality and richer the cocoa you use the better the outcome will be.
Mostly I just liked the final look of these and wanted to give them a try! The crackle texture is achieved by coating the rolled dough into icing sugar, then baking them as balls. As they settle and begin to cook they crack and this gives the texture. Once they cool they look really cool. I have a few other flavours to try and share with you coming soon. Thinking lemon!
There are a few steps to get the biscuits just right, I tested a few batches to get the outcome I wanted. It is important that you chill the dough before you prepare the biscuits or they will spread too quickly and you will not get the right crackle effect. You can simply pop the mixture in the freezer for 10 minutes or half an hour in the fridge. It doesn’t take long.
Then you simply roll into balls and coat generously in icing sugar, bake and watch! I also reduced the cooking time and temperature so that they maintain that soft lovely fudgy finish of a brownie – so cooking time of 10-12 minutes is more than enough. And it is super important to allow these biscuits to almost completely cool on the tray before carefully transfering them to a wire rack as they are a softer biscuit. If you didn’t already know I am a big brownie fan – you can find some of them here – Seven Beautiful Brownies
So without further ado onto the recipe!
- 1 Cup Plain White Flour
- 1 Cup White Sugar
- 1⁄2 Cup Cocoa Powder (best quality you have)
- 1 Teaspoon Baking Powder
- 1⁄2 Teaspoon Salt
- 4 Tablespoons Butter, softened
- 2 Eggs, 7's, beaten lightly
- 1 Teaspoon Vanilla Essence
- ¼ Cup Icing Sugar
- In a large mixing bowl add the flour, sugar, cocoa, baking powder and salt and mix well. You can use a food mixer to make this easier, or a large wooden spoon
- Add the softened butter and combine well
- Lightly mix the two eggs with the vanilla and add to the flour mixture and stir until completely combined (add chocolate chips now if using)
- Chill the mixture for 10 minutes in the freezer or 30 minutes in the fridge
- Prepare two baking trays with baking paper
- Preheat the oven to 180C
- Add the icing sugar to a small bowl and set up with your baking trays beside you
- Scoop tablespoon sized amounts of the mixture and with damp hands roll into small balls, add to the icing sugar, coat thoroughly and place onto a tray 5 cm apart.
- Repeat with the remaining dough, working quickly so the dough does not soften too much. If it is a hot day you can always re-cool the balls before baking
- Bake for 10 minutes, the biscuits will be very soft.
- Remove the trays from the oven and allow to almost completely cool before carefully transferring them to a cooling rack.
- Store in an airtight container
Recipe adapted from Genius Kitchen
I hope you enjoy this lovely simple but effective recipe! Definitely one to share for all the chocolate lovers you know.
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