Chocolate Crackle-Top Biscuits

Ingredients

• 50 g butter, chopped
• 100 g good-quality dark chocolate
• 1 egg, at room temperature
• 1/2 cup brown sugar
• 2/3 cup plain flour
• 3/4 teaspoon baking powder
• 1 tablespoon cocoa powder
• 2/3 cup icing sugar

Directions

1. 1

   Place butter and 50g chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until melted and smooth.

2. 2

   Using an electric mixer, beat egg and brown sugar in a small bowl on high speed until thick. Stir in chocolate mixture.

3. 3

   Sift flour, baking powder and cocoa over chocolate mixture. Mix well.

4. 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. 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. 6

   Bake biscuits for 12 minutes or until firm. Stand on trays for 10 minutes before transferring to a wire rack to cool. Serve.