Chocolate Fudge Sprinkle-Crinkle Biscuits Recipe
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.
- 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
