Chocolate Crackle Tops Recipe

200 g

90 g

115 g

3

5 ml

215 g

25 g

2.5 ml

175 g

Plain chocolate, chopped

Unsalted butter

Caster sugar

Eggs

Vanilla essence

Plain flour

Unsweetened cocoa powder

Baking powder

Pinch of salt

Icing sugar, for coating

• 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 160^oC/325^oF/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.