Chocolate snowcap biscuits
“Holiday fun, step one: keep the kitchen time to a minimum.”
- 100g soft butter
- 150g granulated sugar
- 2 medium eggs
- 1/2 tsp vanilla extract
- 160g plain flour
- 30g cocoa powder
- 1/2 tsp baking powder
- Pinch of salt
- 60g icing sugar
This is based on the much-loved American chocolate crinkle cookie, whose snowy white icing sugar exterior cracks dramatically as it bakes. Serve as a dessert with little beakers of hot white chocolate.
Method
With an electric mixer, beat butter and sugar until pale. Add eggs one at a time, beating well, then vanilla extract. Sift in the flour, cocoa powder, baking powder and salt, working with a rubber spatula until smooth. Cover and chill for 2 hours.
Preheat oven to 170C.
Place the icing sugar in a shallow bowl. Take a tablespoon of the mixture and roll into a ball. Roll in the icing sugar until heavily coated.
Place on a baking tray lined with greaseproof paper, leaving room for spreading, and bake for 14-15 minutes until firm outside but still a little squidgy inside. Leave to cool on the tray for 5 minutes, then cool completely on a wire rack.
For hot white chocolate
Gently heat 250ml milk without boiling. When hot, remove from the heat and add 50g chopped white chocolate, stirring. Beat with an electric mixer until frothy, pour into small glasses, cups or beakers and serve with the snowcap biscuits.
Makes 12.
