Ingredients for Chocolate Crackle Top Biscuits
- 100g unsalted butter, softened
- Dark Chocolate
- 1 large egg
- 100g packed light brown sugar
- Plain Flour
- 2 tsp baking powder
- Cocoa Powder
- Icing sugar, for rolling
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How to Make Chocolate Crackle Top Biscuits
- Melt 100g softened butter and 50g chopped dark chocolate together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Alternatively, melt gently in a saucepan over low heat.
- In a separate bowl, beat 1 large egg and 100g packed light brown sugar using an electric mixer until light and fluffy.
- Gently fold the melted chocolate mixture into the egg and sugar mixture.
- In a separate bowl, whisk together 200g all-purpose flour, 2 tsp baking powder, and 2 tbsp unsweetened cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 50g roughly chopped dark chocolate.
- Cover the bowl and refrigerate the dough for at least 1 hour, or until firm enough to handle.
- Preheat your oven to 180°C (350°F). Line two baking trays with parchment paper.
- Roll heaped teaspoonfuls of dough into balls.
- Roll the dough balls in icing sugar to coat evenly.
- Place the biscuits onto the prepared baking trays, leaving some space between each biscuit.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Let the biscuits cool on the baking trays for 10 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
31g
Fat
13g
Carbs
4g