Chocolate Crackle Biscuits
Makes approx. 12-16 biscuits
50g dutch cocoa powder
150g caster sugar
60ml olive oil
2 eggs, lightly whisked
1 tsp vanilla extract
150g plain flour
1 tsp baking powder
Approx 50g icing sugar, to coat biscuits
In a large bowl, add cocoa powder, caster sugar and mix until combined.
Add the lightly whisked eggs, vanilla and olive oil to the cocoa mix and stir until fully combined.
In another bowl combine the flour, baking powder and salt. Stir the dry ingredients into the cocoa mixture until a dough forms, do not over mix. Let dough rest for approx. 30min (*see note).
Preheat oven to 175°C and line 2 baking trays.
Using a small ice scoop or spoon, roll the biscuit dough into balls.
Roll to coat each biscuit in a small bowl of icing sugar, place onto prepared baking trays and press each one only slightly. Place approximately 5cm apart to allow for spreading when baking.
Bake for 10-12min. Remove from the oven and leave on tray for 5min. They may seem too soft but will firm a little as they cool.
Gently place on wire rack to cool completely.
Dough can also be prepared, covered in bowl and placed in fridge overnight to use next day.