Chocolate Crackle Biscuits

• 125 g Plant-based Nuttelex
• 225 g milk chocolate melted & cooled
• 1 cup brown sugar
• 2 eggs
• 1 cup plain flour
• 2 tsp baking powder
• 0.5 cup cocoa
• pinch salt
• 1 tsp vanilla extract
• 5 tbsp milk
• 1 cup icing sugar

Tools

• hand held mixer / stand mixer
• cling wrap
• baking paper
• baking tray

1. Melt chocolate over a double boiler set aside to cool.
2. Sift your flour & cocoa set aside in a bowl.
3. Cream Nuttelex & sugar beating until light & fluffy then add eggs, salt, vanilla & baking powder. Next, place the mixer on low then add the melted chocolate in a steady stream – mix well then add flour /cocoa mix & milk in intervals until combined & dough is formed.
4. Divide batter and roll into desired size logs and chill to firm in freezer for 1 hour to firm.
5. When ready to bake roll chilled dough into balls then roll into icing sugar- or if frozen for longer cut into 1cm disks then roll through icing sugar before placing on a lined baking tray.
6. Bake at 160C fan forced In preheated oven for 12-15 until cookies have flattened & sugar has cracked.
7. Store in an airtight container.