As K has alluded to previously I have a small (ok . . . large) sweet tooth. So when the regular work morning tea came around again I felt obliged to find another variation of a gooey chocolate delight to share. There were so many choices but I have always been fascinated by the look of the white ‘cracked’ biscuits. They always remind me of been a child and making Christmas decorations with my mum by spray painting pine cones etc to decoration the house or for the wreath on the front door.
The tricky part for the morning tea was that K decreed that I must make enough for her to take some also to work. The only very ‘easy’ limit she placed on my choice of recipe was that it must not have egg in it. Grrr, so rather than throwing out my plan (and everyone knows that with me being a Taurus I am bloody stubborn) I pulled out the no-egg replacer powder and continued un-phased. I was pleasantly surprise that the cookies turned out perfect and would thoroughly recommend them.
There were numerous recipes online for this type of cookie, but many just seemed more fiddly than I wanted for taste.com .au at http://www.taste.com.au/recipes/544/chocolate+crackle+top+biscuits at night or had nuts (which would also not work due to other work colleagues). In the end the one below was the one I went with; available from
It so easy and quick. The best part it looks cool and is nice and gooey soft.
50g butter, chopped
100g good-quality dark chocolate
1 egg, at room temperature (obviously, I used egg replacer here)
1/2 cup brown sugar
2/3 cup plain flour
3/4 teaspoon baking powder
1 tablespoon cocoa powder
2/3 cup pure icing sugar
1. Place butter and 50g chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium-high for 1 to 2 minutes, stirring every minute with a metal spoon, or until melted and smooth.
2. Using an electric mixer, beat egg and brown sugar in a small bowl on high speed until thick. Stir in chocolate mixture.
3. Sift flour, baking powder and cocoa over chocolate mixture. Mix well.
4. Chop remaining chocolate into small pieces. Stir into dough. Cover and refrigerate for at least 1 hour or until firm enough to roll.
5. Preheat oven to 180°C. Line 2 baking trays with baking paper. Roll heaped teaspoonfuls of dough into balls. Roll in icing sugar to coat. Place biscuits on trays, allowing room to spread.
6. Bake biscuits for 12 minutes or until firm. Stand on trays for 10 minutes before transferring to a wire rack to cool. Serve.