These classic crackle cookies are flavoured with cocoa and dusted in icing sugar before baking to get their signature look. Press down lightly and bake for 15 mins for soft fudgy centred cookies or press down more firmly and bake for 18 mins for crisper biscuity edges.
Prep: 15 mins + chilling
Cook: 15 - 18 mins
Makes 12 cookies
Ingredients:
175g Marriage’s organic plain white flour (or Finest white)
200g light brown soft sugar
50g organic cocoa powder
50ml organic sunflower oil
2 medium eggs
¾ tsp baking powder
40g icing sugar, sieved
Method:
- Heat the oven to 190°C/fan 170°C.
- Whisk the cocoa, sugar, oil and eggs in a bowl until smooth and combined. Mix in the flour and baking powder until it forms a soft dark brown dough. Chill in the fridge for 15 mins.
- Divide the dough into 12 spoonfuls (45g each) and roll into balls in your hands. Put the icing sugar onto a plate and roll each ball in the sugar until coated.
- Transfer the balls to a parchment lined baking sheet and flatten each with your palm.
- Press down lightly and bake for 15 mins for soft fudgy centred cookies or press down more firmly and bake for 18 mins for crisper biscuity edges. Spread them out evenly on the tray.
- Bake until risen and crackled.
- Leave to cool for 10 mins on the tray before transferring to a wire rack to firm up and cool completely.
TIP Flavour the dough with orange zest, mint extract, or a pinch of chilli powder for a new spin on these classic cookies.
