Chocolate Fudge Crinkle Cookies
| Serves: 12 people | Recipe course: Desserts | Total time (min.): 20 |
Ingredients
Caster Sugar 200 g (about 1 cup)
All Purpose Flour 180 g (about 1 ½ cups)
Cocoa Powder 60 g (about ¾ cup)
Vegetable Oil 60 ml (about ¼ cup)
Egg 2 (about 100 g)
Baking Powder 1 teaspoon (about 5 g)
Icing Sugar 70 g (about ½ cup)
Method
1 - Line a clean baking sheet with parchment paper then set aside
2 - Attach K Beater
3 - Add caster sugar, all purpose flour, cocoa powder, vegetable oil, egg and baking powder to the EasyWarm Bowl
4 - Mix with splashguard fitted until combined - 1 min, Speed 4
5 - Line a clean work surface with plastic wrap
6 - Transfer content of EasyWarm Bowl to work surface
7 - Wrap with plastic wrap
8 - Chill in fridge - 1 hr
9 - Pre-heat oven - 190°C
10 - Remove the dough from the fridge and remove the plastic wrap
11 - Roll into dough balls
12 - Add icing sugar to a clean small bowl
13 - Roll each ball in the icing sugar
14 - Transfer balls to baking sheet
15 - Bake - 10 min, 190°C
16 - Remove from oven and let cool
17 - Serve