Page 359 - CMC Recipe Book
P. 359
CMC
Recipe - Chocolate Fudge Crinkle Biscuits
Category - Desserts/Pudding/Biscuits
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time
Cooking Temp
120 Mini Biscuits
120 Mini Biscuits
30 mins
10-15 mins
Gas 5/190°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Cocoa Powder
180g
Caster Sugar
600g
Vegetable Oil
180ml
Eggs
6
Plain Flour
540g
Baking Powder
3tsp
Icing Sugar
210g
Salt
Pinch
Total
Portion Cost
Method
Mix the cocoa powder, caster sugar and oil together. Add the egg one at a time, whisking until fully combined.
Stir in 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 too soft chill in the fridge for at least 1 hour.
Preheat the oven.
Tip the icing sugar into a large bowl. Form a heaped teaspoon of the dough in to a ball then roll it in the icing sugar to coat. Repeat with the remaining dough, then place evenly on a lined baking sheet.
Bake in the oven for 10-15 minutes. They will firm up as they cool. Transfer to wire rack to cool completely.
