Crazed Biscuits with Cadbury Dairy Milk

Prep time

10 MINUTES

Total time

10 MINUTES

SERVES

24

Estimated cost per serve
RSP per serve
Estimated gross margin per serve

PREPARATION

  1. 1

    Mix together the cocoa, caster sugar and oil. Gradually beat in the eggs until thoroughly combined.

  2. 2

    Add the flour, baking powder and CDM Small Chunks and mix well until a soft dough forms. Place in the fridge and allow to chill for about two hours.

  3. 3

    Heat the oven to 170 °C fan, 190 °C conventional or gas mark 5. Tip the icing sugar into a shallow dish. Use the mixture to form balls, (about 30 grams each.) It will be very sticky, so work super quickly. Roll each ball in icing sugar to give a generous coating. Place, evenly spread out, onto baking trays, lined with baking paper. Allow about 8 biscuits per tray.

  4. 4

    Bake immediately for about 10-11 minutes or until slightly risen and with a crazed sugar coating. The biscuits will firm up as they cool and will keep for up to 3 days in an air tight tin.

Ingredients

  • 35 g Bournville Cocoa
  • 180 g caster sugar
  • 60 ml vegetable oil
  • 2 large eggs
  • 210 g plain flour
  • 1 tsp baking powder
  • 120 g Cadbury Dairy Milk Small Chunks
  • 40 g icing sugar

Nutritional Information

Typical valuesPer Serving
Energy532.0 kJ
Energy127.2 kcal

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