Rolling the chocolate biscuit dough in icing sugar just before baking creates the dramatic cracks that give these dark, fudgy biscuits their magical snow-capped appearance. But it's the contrast between the crusty outside and rich, brownie-like inside that's really addictive.
- 180g caster sugar
- 50g unsweetened cocoa powder
- 1 tsp vanilla extract
- 100ml coconut or vegetable oil
- 2 large eggs
- 180g plain flour
- 1 tsp baking powder
- ½ tsp sea salt
- 50g caster sugar
- 100g icing sugar
- In a mixing bowl, beat the sugar, cocoa powder, vanilla extract and coconut oil with an electric mixer until thick and glossy. Add the eggs one at a time, beating well.
- Sift in the flour, baking powder and salt, and combine until it forms into a soft, thick dough. Cover and refrigerate for 3 hours, or overnight, to firm up.
- Heat the oven to 160C fan-forced (180C conventional) and line two baking trays with baking paper. Place the caster sugar and the icing sugar on two separate plates.
- Using a dessertspoon or ice-cream scoop, take about 40 grams of the mixture and roll into a ball between your palms. Roll in the caster sugar until lightly coated, then in the icing sugar until heavily coated. Place on the trays 5cm apart, and repeat with remaining dough.
- Bake for 12-14 minutes or until the tops are set and nicely cracked. Leave to cool on the tray for 5 minutes, then cool completely on a wire rack, and store in an airtight container.
- Don't even think about not refrigerating the dough before rolling into balls. Chilling it firms it up sufficiently to be able to roll it easily and not have it smoosh all over your hands.
- Sandwich a scoop of ice-cream and raspberries between two chocolate crinkle biscuits and squish together.