Fudge Chocolate Crinkles Recipe Recipes Recipe For Chicken

FUDGE CRINKLES - A GREAT 4 INGREDIENT CAKE MIX COOKIE

Steps:

• Preheat oven to 350F.
• Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
• Dust hands with confectioners' sugar and shape dough into 1 1/2" balls. Allow the balls to sit on the counter for a few minutes. This allows them to dry slightly so the powdered sugar will not be absorbed so much.
• Roll the balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
• Bake for 8-10 minutes or until center is JUST SET.

CHOCOLATE FUDGE CRINKLE BISCUITS

Steps:

• Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
• Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
• Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

CHOCOLATE FUDGE SPRINKLE-CRINKLE BISCUITS

Steps:

• Mix the cocoa, caster sugar and oil together. Whisk in the eggs one at a time, until fully combined.
• Mix the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until you form a soft dough. If the dough feels very soft, transfer it to the fridge and chill for 1 hr.
• Heat the oven to 190C/170C fan/gas 5 and line a baking tray with baking parchment. Tip the sprinkles into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sprinkles to coat - you might have to press the sprinkles on, particularly if you've chilled the dough. If they're not sticking well, roll the balls of dough between your hands until the mixture warms up a little. Repeat with the remaining dough, then put, evenly spaced, on the baking tray.
• Bake in the centre of the oven for 10 mins - they will crinkle as they cook. The biscuits will firm up as they cool so don't overcook them. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

FUDGE CRACKLES

Steps:

• Chop chocolate and melt with 3 tablespoons butter or margarine in the top of a double boiler over simmering water. Stir until melted. Remove from hot water and cool slightly.
• Mix together flour, baking powder and salt and set aside.
• Beat together sugar and eggs until thick and creamy. Mix in vanilla and melted chocolate. Add flour mixture until well blended. Add chocolate chips and nuts.
• Drop by teaspoonfuls about 1-1/2 inches apart on greased cookie sheet. Bake in a 350 degrees F (175 degrees C) oven for 8 minutes or until tops are cracked and shiny. Cool on sheet 3-5 minutes. Remove to racks to cool completely.

GLUTEN FREE FUDGE CRINKLES

Steps:

• Heat oven to 350 degrees F. In large bowl, mix dry cake mix and dry pudding mix. Add melted butter, egg, water and vanilla; stir until soft dough forms.
• Shape dough into 1 1/4-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart; flatten slightly.
• Bake 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store tightly covered.
• Tip: Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.