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[cake] Chocolate Crackle Top Biscuits

From Super Food Ideas
makes about 24
  • 100g dark chocolate (I used 70% Lindt)
  • 50g butter
  • 1 egg
  • ½ cup brown sugar
  • cup plain white flour
  • ¾ tsp baking powder
  • 1 tbsp cocoa
  • ⅔ cup icing sugar

Melt 50g chocolate with the butter. Chop the remaining chocolate into chunks and set aside.

Whisk egg and brown sugar together until thickened. Add melted chocolate and butter. Stir in flour, baking powder and cocoa till combined. The mixture will be gloriously glossy. Mix in chocolate chunks.

Refridgerate bowl of mixture for about 1 hour or till batter firms up. Then place icing sugar in a shallow bowl. Roll heaped teaspoons into balls (about walnut sized) and toss in the icing sugar so they are well coated.

Arrange balls on greased or lined baking tray with plenty of space between them (I think I gave them about 5cm between them) because they will spread. Bake at 180 C for 12 minutes or until just hardened on top.

Cool on tray for about 10 minutes and then transfer to wire rack to cool completely. Store in an airtight container. I am not sure how long they last but I don’t imagine they will be around your kitchen too long. (NB Martha Stewart says up to 1 week.)
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