Miss Sallie's Crinkle Biscuits
These biscuits need to be started the day before for them the chill over night. They
texture of the dough should be sticky, this will ensure they spread and give the crinkle
effect once cooked.
Make around 15 – 18 biscuits
60g cocoa powder
175 raw sugar
60g vegetable oil or olive oil
3 x 60g eggs
60g chocolate, small chip or small chopped
1 ½ teaspoons
1 heaped teaspoon instant coffee
½ teaspoon salt
Icing sugar for dusting biscuits
In a bowl place the flour, baking powder and salt and using a whisk mix together put
to the set for the moment.
In a another bowl a sugar and oil and mix together until well combined.
Add the cocoa powder, mix and ensure all the cocoa powder is mixed in.
Add the eggs and incorporate before adding the next egg until all are well combined.
The add all the dry ingredient including the coffee and chopped chocolate and
combined well. Your dough should be sticky at this point.
Cover in plastic and refrigerate overnight.
Preheat the oven to 175c
Either use a small ice cream scoop or teaspoons to scoop out dough and roll into
balls about 3cm, then place into icing sugar and ensure dough balls are well covered
in icing sugar and place on a prepared baking tray.
The biscuits will spread so ensure there is a good distance between them
Bake for 10 minutes in preheated oven.
The crinkle biscuits will look a little under cook in the centre but as they cool on the
baking tray they will set. Once cooled on trays for approx. 5 mins remove to a
cooling rack to cool completely.