Chocolate Crackle Biscuits
Makes approx. 16 - 20 biscuits
½ cup dutch cocoa powder
1 cup caster sugar
¼ cup olive oil
2 eggs, whisked
1 tsp vanilla extract
1 cup plain flour
1 tsp baking powder
¼ cup icing sugar, to coat biscuits
In a large bowl, add and mix together cocoa powder, caster sugar and olive oil.
Add the eggs and vanilla and beat until fully combined.
In another bowl combine the flour, baking powder and salt. Stir the dry ingredients into the egg mixture until a dough forms, do not over beat. Cover bowl and place in fridge for at least an hour or even overnight.
Preheat oven to 175°C and line 2 baking trays.
Using a small ice-cream scoop or spoon, roll the biscuit dough into balls.
Roll to coat each biscuit in the icing sugar and place onto prepared baking trays. Place approximately 5cm apart to allow for spreading when baking.
Bake for 10-12 minutes. It will seem they may be too soft but will firm a little as they cool.
Allow to cool on the baking tray for 5 minutes then place on wire racks to cool completely.