Chocolate Crackle Tops Recipe

Chocolate Crackle Tops Recipe

Ingredients : Makes 38

200 g

90 g

115 g


5 ml

215 g

25 g

2.5 ml


175 g

Plain chocolate, chopped

Unsalted butter

Caster sugar


Vanilla essence

Plain flour

Unsweetened cocoa powder

Baking powder

Pinch of salt

Icing sugar, for coating

Method :
  • Heat the chocolate and butter over a low heat until smooth, stirring frequently. Remove from the heat. Stir in the sugar, and continue stirring until dissolved.
  • Add the eggs, one at a time, beating well after each addition, stir in the vanilla.
  • In a separate bowl, sift together the flour, cocoa, baking powder and salt.
  • Gradually stir into the chocolate mixture until just blended. Cover and chill for at least 1 hour.
  • Preheat the oven to 160oC/325oF/Gas 3. Grease two or three large baking sheets.  Place the icing sugar in a small, deep bowl. Using a teaspoon, scoop the dough into small balls and roll in your hands into 4cm balls.
  • Drop the balls, one at a time, into the icing sugar and roll until heavily coated. Remove each ball with a slotted spoon and tap against the bowl to remove any excess sugar.
  • Place the baking sheets 4cm apart.
  • Bake the cookies for 10-15 minutes or until the tops feel slightly firm when touched with your fingertips. Remove the baking sheets to a wire rack for 2-3 minutes, then with a palette knife remove the cookies to the wire rack to cool.

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