Chocolate crinkle biscuits

Chocolate crinkle biscuits

30 min. Active
2 hr 46 min. Total
102 kcal per piece
vegetarian
Nutritional value / piece: Fat: 5 g, Carbohydrate: 14 g, Protein: 2 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • baking paper
  • Baking tray
  • Bowl
  • Knife
  • Mixer
  • Oven mitts
  • Pan
  • Rubber spatula
  • Spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • Whisk
  • deep plate
  • Kitchen scales
  • Cooling rack

Ingredients

30 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Biscuit dough

100 g butter, soft
150 g sugar
2 eggs
100 g dark chocolate
220 g white flour
1 tbsp cocoa powder
1 ½ tsp baking powder

To shape

50 g icing sugar
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How it's done

The kids can help at the marked areas .

Biscuit dough

100 g butter, soft
150 g sugar
2 eggs
100 g dark chocolate
220 g white flour
1 tbsp cocoa powder
1 ½ tsp baking powder

Whisk the butter and sugar in a bowl. Add the eggs. Using the whisk on a mixer, beat for approx. 3 mins. until the mixture becomes lighter in colour. Break the chocolate into pieces, place in a thin-sided bowl, suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth, allow to cool slightly. Stir the chocolate into the butter mixture. Mix the flour, cocoa and baking powder, stir into the butter mixture. Cover the dough and chill for approx. 2 hrs.

To shape

50 g icing sugar

Divide the dough into 30 portions, shape into balls. Place the icing sugar in a deep dish, toss the balls in the dish. Place on two trays lined with baking paper, leaving plenty of room between each ball.

To bake

Approx. 8 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly on the tray, place carefully on a rack, leave to cool.

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