Introduction

These chocolate fudge sprinkle-crinkle biscuits are a delightful treat combining rich cocoa flavor with a fun, colorful sprinkle coating. Perfectly soft with a crinkled top, they make a great snack or dessert that’s easy to whip up any time.

Chocolate Fudge Sprinkle-Crinkle Biscuits Recipe - Recipe Image

Ingredients

60g cocoa powder, sieved
200g caster sugar
60ml vegetable oil
2 large eggs
180g plain flour
1 tsp baking powder
1 small tub sprinkles

Instructions

Step 1: Mix the cocoa powder, caster sugar, and vegetable oil together in a bowl.
Step 2: Whisk in the eggs one at a time until fully combined.
Step 3: In a separate bowl, combine the plain flour, baking powder, and a pinch of salt.
Step 4: Add the dry ingredients to the cocoa mixture and mix until a soft dough forms. If the dough feels very soft, chill it in the fridge for 1 hour.
Step 5: Preheat the oven to 190°C (170°C fan)/gas mark 5 and line a baking tray with baking parchment.
Step 6: Pour the sprinkles into a shallow dish. Roll heaped teaspoons of dough into balls and coat them well in the sprinkles. Press the sprinkles on if needed. If they’re not sticking, warm the dough slightly by rolling between your hands.
Step 7: Place the coated dough balls evenly spaced on the baking tray.
Step 8: Bake in the center of the oven for 10 minutes until they begin to crinkle. Allow to cool on a wire rack where they will firm up.

Tips & Variations

Chilling the dough makes it easier to handle and helps the sprinkles stick better.
Try different types of sprinkles for a fun twist, such as rainbow or chocolate ones.
Use melted butter instead of vegetable oil for a richer flavor.

Storage

Store the cooled biscuits in an airtight biscuit tin at room temperature. They will keep fresh for up to four days. To enjoy them warm, reheat gently in the oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Plain flour is best for this recipe to achieve the right texture. Using self-raising flour may alter the rise and texture due to the extra leavening.

Why do the biscuits crinkle as they bake?

The crinkling happens because the soft, cocoa-rich dough spreads and cracks slightly as it bakes, creating that signature textured top that also adds charm and a little crunch.

Chocolate Fudge Sprinkle-Crinkle Biscuits Recipe

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4.6 from 87 reviews

Delight in these rich and chewy Chocolate Fudge Sprinkle-Crinkle Biscuits, featuring a deep cocoa flavor balanced with a crispy, sugary exterior coated in colorful sprinkles. Perfect for a sweet snack or festive treat, these easy-to-make biscuits combine a soft fudgy interior with a fun, crunchy sprinkle coating and a beautiful crinkled top from baking.

Author: Bella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: Approximately 24 biscuits 1x
Category: Baking
Method: Baking
Cuisine: British

Ingredients

Scale

Dry Ingredients

60g cocoa powder, sieved
180g plain flour
1 tsp baking powder
pinch of salt

Wet Ingredients

200g caster sugar
60ml vegetable oil
2 large eggs

Coating

1 small tub sprinkles

Instructions

Mixing the Chocolate Base: In a large bowl, combine the sieved cocoa powder, caster sugar, and vegetable oil. Whisk the mixture thoroughly until well combined and smooth.
Incorporate the Eggs: Add the eggs one at a time into the cocoa mixture, whisking well after each addition to ensure the batter is fully combined and smooth.
Prepare the Dry Mixture: In a separate bowl, sift together the plain flour, baking powder, and a pinch of salt to ensure even distribution.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet cocoa mixture, stirring gently until a soft dough forms. If the dough feels excessively soft or sticky, cover and refrigerate it for 1 hour to firm up.
Prepare for Baking: Preheat your oven to 190°C (170°C fan) or gas mark 5. Line a baking tray with baking parchment for easy removal and even baking.
Shape and Sprinkle: Pour the sprinkles into a shallow dish. Take a heaped teaspoon of dough and roll it into a ball. Coat each ball thoroughly in sprinkles, pressing them gently to stick better, especially if the dough is chilled. If sprinkles aren’t adhering well, warm the dough slightly by rolling it between your hands.
Arrange for Baking: Place the sprinkle-coated dough balls evenly spaced on the prepared baking tray, allowing room for spreading.
Bake: Bake the biscuits in the center of the oven for 10 minutes. They will develop a characteristic crinkle as they bake. Avoid overbaking to keep the interior soft.
Cool: After baking, transfer the biscuits to a wire rack to cool completely. The texture will firm as they cool, achieving the perfect fudgy yet crisp biscuit.
Storage: Store the cooled biscuits in an airtight biscuit tin. They will keep fresh for up to four days.

Notes

Chilling the dough is optional but helps manage softness and makes rolling easier.
Press sprinkles firmly onto dough balls for an even coating and better sprinkle adhesion.
Don’t overbake to maintain a fudgy texture inside; biscuits firm up as they cool.
Use plain flour, not self-raising, to control the rise and texture accurately.
If desired, substitute vegetable oil with melted coconut oil for a slight flavor variation.

Keywords: Chocolate biscuits, fudge cookies, sprinkle cookies, crinkle cookies, chocolate fudge biscuits, easy baking recipe, cocoa biscuits