Chocolate Crinkle Cookies

These are sophisticated little cookies, rolled in a generous amount of icing sugar to create a snowy coating that cracks attractively and dramatically on cooking to reveal the sweet dark chocolate interior. Intended as an adult treat they turned out to be remarkably popular with children. They are quick and easy to make and need just half an hour to chill the dough.

Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.

Chocolate Crinkle Cookies

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    1 1/2 oz (45 g) granulated sugar 2 oz (55 g) butter
    3 oz (85 g) self-raising flour 2 tbsp golden syrup
    1 tsp bicarbonate of soda 1 1/2 oz (45 g) icing sugar for coating
    1 oz (30 g) nut-free cocoa powder


    Prep: 20 min Total: 30 min (Quick)
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    • 1

      Place the sugar in a medium bowl. Sift in the flour, bicarbonate of soda, and cocoa powder.

    • 2

      Add the butter and rub in with your fingers until the mixture has the consistency of breadcrumbs. Stir in the golden syrup and mix well. Draw the dough together with your hands to form a ball.

    • 3

      Divide the dough into 16 pieces for small biscuits or 8 for large biscuits. Chill them in the fridge for at least 30 minutes.

    • 4

      Preheat the oven to 350°F (180°C, gas 4). Line 2 baking sheets with baking parchment.

    • 5

      Roll each piece of dough into a ball and roll in the icing sugar, coating very thickly, before placing them on the lined baking sheets at least 1 1/2 in (4 cm) apart, as they spread during baking.

    • 6

      Bake in the oven until attractively cracked on the top and still a little bit soft in the center. Check the small cookies after 10 minutes and the double-size cookies after 12 minutes.

    • 7

      Allow the cookies to firm up on the baking sheet before transferring to a wire rack to cool. Store in an airtight container.

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