Chocolate orange fudge crinkle biscuits

• cocoa powder↗60g g

  sifted

• granulated sugar↗230g g
• vegetable oil↗60ml ml
• large oranges↗2

  zest

• large eggs↗2
• plain flour↗180g g
• baking powder↗1 tsp tsp
• orange food colouring↗few drops of few drops

  or use red and yellow

• icing sugar↗40g g

Step-by-step instructions

1. 1

   Combine the cocoa, 200 g granulated sugar and oil together with most of the orange zest. Beat in the eggs one at a time, mixing until fully incorporated.

2. 2

   In a separate bowl whisk together the flour, baking powder and a pinch of salt, then add to the cocoa mixture and knead a soft dough. If the dough is too soft, transfer it to the fridge and chill for 1 hour.

3. 3

   Preheat the oven to 190 °C/170 °C with convection/gas 5 and line a baking tray with parchment paper. Transfer the remaining granulated sugar to a small bowl. Add a drop of food colouring and stir into the sugar until coloured – add more if you want a brighter hue. Add the icing sugar and stir until all the sugar is coloured, then fold in the remaining orange zest.

4. 4

   Take a heaping teaspoon of dough, shape into a ball, then roll it in sugar, you may need to press the sugar onto it especially if the dough was chilled. If the sugar doesn’t stick, roll the balls between your hands until the mixture warms slightly. Repeat with the remaining dough, placing the balls evenly on the tray.

5. 5

   Bake in the centre of the oven for 10 minutes – they will crackle as they bake. The cookies will set as they cool, so do not overbake. Transfer to a wire rack and let cool. Store in a cookie tin for up to four days.